Ice Cream issues, WHYYYYY?

I was wondering if you could help me get an answer to this question:

I have been using the dry ice method of making ice cream for about a year now. When I first started out making chocolate and vanilla ice cream, things turned out great. As I've gotten more experimental trying flavors like coconut and thai ice tea, I find my ice cream becomes carbonated. Although it may work in some flavors, I want to know how to control this reaction. Can you provide any recommendations or suggestions? Thanks.

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jeffreybkim

Oh I love nothing more than ice cream. That's pretty common with dry ice though. If you let it sit for about 30 min in the freezer, or certainly if you let it age overnight, will eliminate the fizziness. Hopefully that helps. Have fun!

FrankM_3301

Do you pulverize the dry ice in a blender before introducing it to the ice cream base?

fisher23

Just let sit a while in the freezer and it does sublimate and go away. Also, only use the amount of dry ice you need to freeze.