Скачать с ютуб Instant, carbonated ice cream made with dry ice в хорошем качестве

Instant, carbonated ice cream made with dry ice

Thanks to Rosetta Stone for sponsoring! Get 50% off your lifetime membership: https://partners.rosettastone.com/ada... #rosettastone #rosettastonepartner **TO MAKE ICE CREAM WITH DRY ICE** Mix up as much ice cream base as you want — I usually just stir up 4 parts cream, 2 parts milk, 1-2 parts granulated sugar (all by volume, not weight), and mix in a little vanilla or cocoa powder or whatever other flavors/chunks I want. You'll need about 1 part dry ice to every 4 parts ice cream base, but buy more than you think you'll need — it's constantly shrinking as it sublimates into gas. Dry ice is usually available in U.S. supermarkets these days, though you usually have to ask for it up front. Buy it the day you plan to make ice cream — it'll probably be gone by tomorrow, even if you keep it in your freezer. SAFETY REMINDER: Dry ice is so cold that it could give you frostbite on contact, so try not to touch it with your skin. It also sublimates into carbon dioxide gas, which could suffocate you if too much of it builds up in your environment and crowds out all the oxygen. Work with it in a well-ventilated space. Bash some dry ice up into a fine powder — food processors are best. If you still have any big chunks of dry ice in the ice cream they could burn the skin on the inside of your mouth. Pour some (or all) of your ice cream base into a mixing bowl that seems way too big for the job (you don't want the mixture to boil over). I use a stainless steel bowl — don't use a bowl that could crack from thermal shock. Mixing with a whisk or electric beaters, stir some dry ice powder into the ice cream base — I recommend going one spoonful at a time until you get a feel of how much you need. The mixture will bubble up as the dry ice literally boils at room temperature. Stir vigorously to work in some air bubbles as the ice cream freezes. Keep stirring in dry ice powder, a little at a time, until you have the soft serve texture you want. If you want hard ice cream, transfer it to the freezer overnight. In either case, it's good to let the ice cream sit for a little while before you eat it, to allow all the remaining dry ice to sublimate.