If you’ve never made homemade ice cream before, you are missing out on one of the true simple joys of summer. And it really is a simple joy too. Making ice cream is not an overly complicated process, and no, you don’t have to run out to the store to buy a new, expensive appliance or gadget. Those appliances definitely make it a faster and easier process than some other techniques, but they’re not mandatory. Making ice cream without them simply requires a little muscle and ice. Or you can make it slightly simpler and make ice cream with dry ice – read on to learn more about this cool technique!
How Can Dry Ice Make Ice Cream?
The process of making ice cream is fairly simple: chill the cream mixture enough to freeze it while it constantly moves so it doesn’t freeze solid. The result is a smooth and creamy, soft but frozen concoction. Most techniques use regular ice and salt (the salt lowers the freezing point of the ice considerably to make it colder) or another chilling agent (liquid nitrogen is a very “in” product for this, but it’s hard to handle and transport). Dry ice can provide the same (actually much more efficient) chilling action.
Since dry ice is extremely cold (around -109 degrees Fahrenheit), it is very good at chilling the ice cream base mixture. If you have extra left over, you can quickly dispose of it since it sublimates (changes from a liquid directly to a gas) at room temperature. This sublimation process makes dry ice so good for camping and other similar uses where a lot of leftover liquid water would be a problem. Dry ice is already safely used in many foods and drinks, and adding it to your ice-cream making process is no different, as long as you are handling it safely (wear gloves and work in a ventilated area at a minimum).
What Are the Steps?
The process of making ice cream with dry ice is straightforward. Start by breaking the dry ice into as fine a powder as possible. Put it inside a plastic bag (not sealed) and crush it with a rolling pin or mallet until all pieces are the size of a pea. Next, slowly pour the crushed dry ice into your chilled ice cream base in a bowl and stir it vigorously (a stand mixer will make this much easier).
Moreover, the dry ice powder will mix through the base and quickly freeze it into ice cream, while the vigorous stirring will keep it from freezing solid. As the ice cream forms, stop adding the dry ice powder and allow it to churn for 2-3 minutes. The dry ice will sublimate and form a cloud over the bowl, but very quickly, it will all be gone leaving ice cream behind.
Dry Ice for All Your Needs
Dry Ice Corp is the largest regional supplier of dry ice and related products in the Northeastern United States. Our ice is fresh and delivered right to your doorstep. We are happy to help you determine the best way to ship your goods, whether you have a huge number of cookies or a single pie, and help you select the perfect amount of dry ice for the job. Give us a call at (201) 767-3200, or contact us online for a quote. To connect with us online, be sure to follow us on Facebook, Pinterest, and Twitter.