Ever want to make ice cream but don't have a machine at home or want to wait a whole night for it to freeze? A great summer activity for family and friends to try to escape from the heat.
Ice Cream Recipe
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 cup sugar
- Optional: Any extracts like vanilla extract, matcha powder, coffee powder, you can be creative
Equipment:
- 2 metal sheet trays
- 2 towels
- 3-5 lbs dry ice
- 2 metal spatulas
Rolled Ice cream Instructions
1. Stack one metal and line with a towel
2. Place dry ice on top and line with another towel
3. Break down dry ice with hard object until evenly dispersed across the sheet tray
4. Remove top towel and place second sheet tray directly on top
5. Add about 1 cup of ice cream mixture directly onto sheet tray
6. Optional: you can add toppings here and chop it into the ice cream, but this might take a little bit longer to chop so you might want to add the second towel between the ice and the top sheet tray to decrease the coldness and give you more time to mix it in
7. Quickly chop the ice and mix it in as it starts to freeze, if it gets too hard you can spread the wet ice cream over and use it to warm up the ice cream and chop it into the mixture to form a paste. If everything freezes too quickly just add a towel layer under the to sheet tray to turn down the coldness.
8. When you get a paste similar to a chunky soft serve consistency, spread the ice cream as thin as you can in a square and place the tray directly onto the dry ice.
9. When the ice cream is no longer wet and sticky scrape the ice cream off pushing in one direction with the spatula angles between 20-45 degrees to form rolls. **if you push into the mixture and it is wayyy to hard then just take it off the ice completely and let it warm up until you can roll it. If you push it and it immediately slides up into the spatula and it is still wet, let it keep freezing, it is not cold enough.
10. If you fail and decide it doesn't work, you can just scrape all the ice cream off and put it back into the mixture and try again, don't worry about the frozen chunky bits, you can chop it back into the rolled ice cream
Dry Ice cream
1. Add as much ice cream mixture into a bowl as you want
2. Crush the dry ice until it looks almost like a powder
3. slowly add the dry ice into the mixture one tablespoon at a time while whisking, stopping when it reaches your desired consistency
4. if you add too much it'll get hard, but if you just let it thaw out it'll be fine, just DO NOT EAT THE DRY ICE BITS, NOT EVEN A LITTLE BIT. IT WILL GIVE YOU FROST BITE.
Dip n Dots
1. Crush the dry ice until it looks almost like a powder
2. Slowly drizzle in the ice cream mixture 1-2 tablespoons at a time while whisking. It helps to put a towel over the bowl leaving a tiny hole for the whisk to enter because this will make a mess and you'll have ice and cream everywhere if you whisk too hard.
3. DO NOT SKIP THIS STEP. You will have a dry ice/dip in dot mixture. Once you get enough dip n dots allow the dry ice to evaporate in a container in the freezer. DO NOT EAT THIS RIGHT AWAY. The dry ice will take 1-2 hours to evaporate.
00:00 Introduction
00:12 Thai Ice cream
00:52 The $10 Secret
01:57 Figuring Out Rolled Ice Cream
03:07 How to Make ANY Flavored Ice Cream
03:19 No waste Ice cream
04:07 The CRAZIEST Ice cream
