The Amazing DryIcecream
Dry Ice, 500 g ( 17 + 1/2 oz )
Cranberies, 100 g ( 3 + 1/2 oz )
Cognac, 1 Cup
Milk, 1 l ( 33 + 4/5 oz )
Eggs, 6 Unit
Sugar, 300 g ( 10 + 1/2 oz )
White Chocolate, 100 g ( 3 + 1/2 oz )
Materials and Methods
Oops, I molecular gastronomed1 again
So there is this molecular gastronomy thing called Liquid Nitrogen Ice Cream, which addresses the nemesis of home making Ice Cream: Large Ice Crystals.
The idea is the faster you cool something the smaller the crystals. What is the coolest cool of all? Liquid Helium that boils at 4.2 K. But it is expensive as only liquid helium can be. So besides that: Liquid Nitrogen that boils at the warmish 77 K (?196 °C / ?321 °F)
Liquid Nitrogen is cheaper than beer. Sounds perfect right? Well it is cheaper than beer if you could keep it in dark glass bottles instead of dewar bottles that are quite expensive (Technically you can but it is not advised).
Here comes the cheap me: Dry Ice which sublimates at ?78.5 °C / ?109.3 °F. It is still cold enough to do the small crystals magic, and has the advantages of being cheap, no special (read expensive) equipment needed to use or store it. That’s our winner
Proper Custard Handling
So consider that I am making an Ice Cream and that it will be milk based. I have now a couple of options and here is where terminology gets tricky:
There’s frozen custard: Less milk more eggs. Not what I’m gonna do.
There’s Philadelphia style Ice Cream. No eggs at all loads of cream. I love it, but it is not what I’m gonna do.
There’s Italian style that although might not contain eggs some times and be pretty much like a Philadelphia style most of the times do and contain less eggs than the Frozen Custard. That is the one.
Did I tell you about Vanilla, White Chocolate and Cranberries
I must’ve forgotten. Soak the dried cranberries in cognac until tender it will take at least 30 minutes.
Get going: Puree some vanilla beans with sugar. The proportion of sugar very important: 30% in weight of the milk.
Mix the milk, eggs and sugar and heat it on the bain marie (water touches the inside bowl) instead of double boiler (inset bowl does not come in contact with the hot water, only the steam).
Keep stirring and testing. When the custard (it is a custard and will be frozen but it will not be a frozen custard ice cream, get over it) coats the back of spoon what the French call napée, remove from heat, but keep stirring until it cools down a little.
That is how I did it:
Put the custard into a stand mixer and mix on low and add a couple o cups of dry ice to the mixer.
Look in shock as it spill all over the counter and dry ice pieces fly everywhere.
Scream in panic a little and turn off the mixer. Take some of the liquid and start again.
Your kitchen has now a not completely unpleasant smell of milk and vanilla everywhere.
This time add little by little the dry ice. A serving spoon per time until it is gone, when the mix begins to get syrupy add a little bit more.
Cover your stand mixer with cling film. Just like making butter. Trust me on that one.
When the mix is icecreamish add the chocolate and drained cranberries.
If you are not going to use right now (and you can) store in a air thigh container in the freezer.
Very important: Prefer small flakes of dry ice to nuggets or large bits. The larger the more chance that it will stick to the wall of the mixing bowl.
The endless alternatives are, well, endless
Remember that guava juice that I talked earlier, well just add 20% of the weight as sugar and get mixing.
This is now a sherbet (a milk less icecream) the texture is like no other that you’ve tried.
For topping mix 1 spoon of Mascarpone cheese with a tbsp of brandy of whisky, and that is it.
Cheese with guava? Yeah. I bet you didn’t know that THAT is a thing here in Brazil.
1Yeah it is a word
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