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Ice cream

crkoller

I've seen and read about liquid N2 ice cream and the process makes inherent sense to me, but I've been hard pressed to find distributors in the area and despite a surprisingly large number if friends in chemistry graduate school none of them feel "comfortable" with giving me any. I have read that Heston uses dry ice in his recipes, what is the process involved in making ice cream using CO2 versus the nitrogen?

Thanks

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Corey_37766

For those with patience, you can set saved searches on eBay for Robert Welsh spoons and get them for far less. I managed to pick up 6 of the Meridian for $9.99 - they have a nice deep bowl and oval shape.

seijoed

@dpietranczyk - Thanks, I didn't even notice that.

dpietranczyk_49940

@BlvCook and @ Johan Edstrom Take note, that recipe doesn't have fat in it. I only have experience with versawhip 300k and it DOES NOT like fat. They have made other versa's since I've used it, but if you were to try to whip oh say olive oil, you'd be there for a really really long long long time. Best of luck! I use the powdered dry ice method at home. Works great.

seijoed

@BlvCook - http://seattlefoodgeek.com/2011/01/how-to-make-pacojet-style-frozen-desserts-at-home/

BlvCook_25591

I'm waiting for you all to make a DIY pacojet. I'm surprised you haven't started a thread about this yet :-)

grant

Stuff 4 cold sticks of butter in and run a cycle for the easiest and best whipped butter on the planet. Here are some formulas for ice cream:

Fromage blanc sorbet:

65 g sugar

100 g glucose

400g milk

1.4g locust bean gum

2g salt

cook to hydrate

blend in 227g fromage blanc

Freeze in beakers.

grant

Yeah, the pistachio gelato from MC! with 33% of the salt value and no ps80.

Jack_Mayer_85396

@Tracy I'm envious. I'd love to play around some with a Pacojet!

tjs

I have access to a Pacojet. Recommendations on what I should make?

seijoed

I know the feeling... I tend to do most of my consulting in startups or small teams, now I walk in and go - holy shit, they are all 20 and hip...

Mason_Perry_34060

"I am like 36."

Haha awesome

Chris_Young_80640

I wish, I am like 36. This makes me the old guy at ChefSteps. I was cooking at the Fat Duck in my late 20s and enjoyed sleeping 4 to 5 hours each night between straight shifts 6 days a week.

seijoed

You are like what, 29? I'm 42

Chris_Young_80640

@Seijoed – Working at The Fat Duck was insanely hard, but also totally amazing. Not sure I could do the job now, getting too old.

seijoed

@Grant - thanks!

@Chris - it is quite mindboggling to someone that has only worked in a steak house, we had expensive meat, 4 zones on the grill to learn and 4 positions in the oven, slamming meat for 6h straight, which isn't really cooking at all....

Chris_Young_80640

@Seijoed Yep, everything is really expensive at a *** restaurant, even the spoons we use to scoop ice cream into the perfect shape.

grant

I just get mine from GoodWill or antique shops, I also get great stainless steel ones from Cost Plus World Market, these are my favorite at the moment:

http://www.worldmarket.com/product/slate-teaspoons-set-of-4.do?&from=Search

I have seen their same spoons in every store. You really just need a nice smooth, deep bowl. You can quenelle with almost any spoon. The shape of the quenelle just might be a little longer or rounder.

Chris_Young_80640

@Chris, yes the carbonation will be gone. It's not in the ice cream itself, it's actually bits and dust from your dry ice that haven't finished sublimating.

seijoed

@Chris - it looks friggen cool too

crkoller

Thanks Chris, I made a Philadelphia Style chocolate-espresso ice cream tonight with the dry ice and it worked really well, curious when the carbonation (if ever) will dissipate from the final product - I gently covered it with clingfilm to let the gas come out if it will while its in the freezer

seijoed

Dear lord...

Chris_Young_80640

@Chris the spoons Grant and I use to get those teardrop shaped quenelles are made by a British silversmith named Robert Welch. The specific ones are from the Vale Bright series: http://www.robertwelch.com/Products/Default.aspx?id=1092651&tid=126

I've had these spoons since my Fat Duck days.

crkoller

Thanks guys, Im going to try it tonight after work. Any chance you know where to find quenelle spoons, ie like the one in the Waring Delve video? Not much yield on google...

Chris_Young_80640

@Chris The other good news is you need about three times less dry ice by weight than liquid nitrogen. I concur with Seijoed's description of the basic process.

seijoed

Dry ice is really simple - source a location in the area, it depletes by 20% per hour, you need about the same amount dry ice to the custard weight, make the custard, toss the dry ice into a really sturdy blender or processor, make a powder, weigh it so you know both bases, turn on the churner or whip, add powder, at around the same weight you should hit perfect ice cream.