Ice Cream Class

<p>Grant Crilly is the Executive Director and cofounder of ChefSteps. Grant is a classically trained chef and, prior to ChefSteps, he worked on the award-winning cookbook series Modernist Cuisine and cooked at various restaurants, including L’Astrance in Paris, Busaba in Mumbai, and Mistral Kitchen in Seattle.</p>

Grant Crilly

<p>We use this powder to garnish our carrot cake, but it’s delicious with ice cream too. We begin with a twist on a brittle recipe, whisking baking soda into a hot sugar-vinegar syrup. As the baking soda hits the hot syrup, it reacts with the vinegar, causing a chemical release of carbon dioxide. Once the mixture cools, the carbon dioxide bubbles become trapped in the hardened brittle, creating an airy, crunchy texture. We chop up the brittle and mix it with nuts, <a href="brown-butter-solids">Brown Butter Solids</a>, and N-Zorbit, a specially modified starch that keeps this powder flowing freely. Once combined, Sea Foam Powder can keep indefinitely in a dry, airtight container.</p>