My work in the lab gives me great access to many tools that are screaming hot with chefs these days. Liquid Nitrogen, water incubators, and dry ice.
Dry ice has been a friend in making fruit carbonated- which is great quirky stuff to play with. Awhile ago I posted a link to an article about MIT creating a process that makes fluffy carbonated ice cream.
Having a broken ice cream maker gave me some inspiration to find alternative ways to make ice cream. And I just so happened to have a couple of pounds of dry ice to get rid of last week, so here is what I made of it.
Using a stand mixer and a standard vanilla ice cream base for 1 pint, I mixed up the base, and then poured in about 1/4 cup of dry ice. Vapor started pouring out and I immediately started scooping the stuff into a leftovers container and popped it in the freezer. I was a bit paranoid about sampling the product right away as I sure didn’t want to accidentily eat any dry ice! Giving it some freezer time allows it to vaporize away, into the ice cream as the dairy goodness freezes into a solid.
What resulted is an incredible light fluffy ice cream that looks exactly like white bread! I think it has a bit of carbonation to it, but its a little difficult to tell.
The ice cream’s look and texture in my mouth is the most exciting part of this experiment. This kind of falls into a Thomas Keller-esque faux food category.
Fun as it was though, I need to get myself a new ice cream maker!