Hi guys, I’m Madalaine here at Lakeside Table and this is my son Carver and we’re making beautiful pristine and incredibly clear ice.

I love going somewhere and getting extra-large cubes or ice spheres in my drinks, but Carver you're 18, you don’t go to bars... what got you fascinated with clear ice?

CARVER: because normal ice is nasty. You’re given this little ice slug and it’s not clear. There’s all these ice bubbles in the middle that makes it murky and just... sad.

Then what is it about the clear ice that you like so much?

Well the presentation is just that much better, you can see right through it, it’s clean. You’re not getting any of that nasty, crappy, white junk in your drink.

Alright, well, how do you make it?

CARVER

It’s actually a lot simpler than you think.

CARVER

All you gotta do is fill a small cooler with water and put it into the freezer for about 2-3 hours.

MADA

is it open or closed?

CARVER

It’s open. The science behind this is called directional freezing which means the ice is going to freeze from the top down and all the impurities (which is what all that white nasty stuff is) that’s pushed down and it stays in the water, not the ice.

CARVER

So by taking it out of the freezer before it’s fully frozen, you are left with about 3 inches of clear ice, a shell of ice around the sides and water in the bottom and the middle. Drain the water and knock the shell off.

MADA

And then how do you cut it into blocks?

CARVER

I like to cut it with a serrated bread knife or hack saw, and slice into it. Then take a mallet and wedge and tap it until it breaks apart.
Nice... you know the thing I think that is so awesome about making clear ice is it’s a fun project that doesn’t cost anything and it makes any drink special.

CARVER

yep

MADA

Thanks for hanging out with us here at Lakeside Table, please subscribe if you haven’t already. And until next week, go have fun in your kitchen and I’ll see you soon! Bye guys.

Filming and Editing by: Keith Sutterfield of Sutterfield Media [ Ссылка ]

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