and then go outside and take butane lighter refil thingys
and put nozzle inside and press(butane gets really cold when it evporates)
you might go throug a couple?
probably a fan so you dont sufficate?

never tried it, but may be cool
dont smoke near this thing?

maybe butane bubles
for magic trick
eat some ice cream, make flamethrower or just set some ice cream on fire

someone try it and get back

and does carbonated ice cream taste like soda carbondated
becase that doesnt seem good tasting
if it was mildy carbonated, then it wouldnt be bad, a good alternitive to ln

sorry my spelling
they keyboard has crud under it, and im to lazy to use spell check

How did it taste? And how much dry ice I would need to use to feed around twenty people for a school presentation?

(Before, I was concidering making liquid nitrogen ice cream, but it was way more expensive to create with the price of the dewar.)

Hi Tiffany
I recommend that you do a practice round to see what amounts of dry ice work for you. That way you’ll also get to taste it to. Make sure to keep in mind that you in no way want to eat the dry ice as it will give horrible burns.

–McAuliflower

This is, so far, one of the easiest and yummiest ice cream recipes I’ve seen. It’s got two of the things I like the most: experimentation and ice cream.

I have a couple of questions about carbonation with dry ice I’d like to ask you. I’m new to all this, but I’ve got some ideas. Would you seriously mind e-mailing me or sharing a mail where I can reach you?

Take care of yourself.

Keep on transmogrifyin’

Cyanide Boy

sure thing! Email sent.

–McAuliflower

sorry, still a little amaturish.

hope you can help some more. thx!

joe

Hi Joe,
Nothing wrong with being an amateur- that’s what I am too.

I did it exactly as outlined in the post: I added small chunks of dry ice to a favorite ice cream base.
If you are interested, I suggest you get yourself some dry ice. I have safety tips for handling dry ice outlined here on my carbonated fruit post.

Good luck!
–McAuliflower

Interesting, but the hard way to make carbonated ice cream. It’s been done in the South for over 30 years that I know.

Semper Fi,

Tom

• 
  Care to elaborate Tom?

  –McAuliflower

• Yes- dry ice will still sublime… As for how long in your conditions, with your dry ice hunk size, I don’t know. One way to be able to tell how long till it dissapears is to place a container with some chunks of dry ice the same size that you used in your ice cream in the freezer and observe.

  Regarding liquid nitrogen ice cream, I have several comments in my carbonated fruit post that go into where to get liquid nitrogen.

  Good luck and keep us posted as to your results!

  –McAuliflower

I like to dabble in molecular gastronomy, and I recently saw that Homaro Cantu, the chef at Moto in Chicago, has carbonated fruit on his menu. The minute I saw it, I wanted to do it. Thanks to this post and, of course, your carbonated fruit post I can.

This is my first time on your blog, and it’s fantastic.

• Excellent!

  I admit- ever since this ice cream experiement, I’ve been fantisizing about freezing slices in liquid nitrogen and spreading them with peanut butter and jelly… or hard freezing cubes of it and then caramelizing an outer sugar coating creme brulee style for fake croutons that melt in your mouth!

  I’ll make sure to check in and see how your experiments go,
  thanks!

  –McAuliflower