Go to the Recipe: Smooth and Creamy Salted Caramel Frozen Custard
I have no idea where to get dry ice -- and I have no desire to drive for miles to ask a clueless butcher -- or whoever -- if they have dry ice. So, even though dry ice is better -- my electric ice cream maker will work, right? Or will it turn it into a hunk of frozen legos?
I have been absolutely unable to find dry ice -- perhaps because I live in the backwards village of Manhattan. I have asked in virtually every grocery store and they look at me like they have no idea what I'm even talking about. Even ice delivery services claim not to carry the stuff. Is there some sort of secret code I need to know? Has anybody in Manhattan managed to find anyplace that will sell me dry ice so that I can join the fun and make custard?
BTW -- not only do I not have dry ice, I have no Joule (yet) either. I got my Joule refund -- but not the unit. Are these things shipping soon? Do they come with five pounds of dry ice?
@Rob, Did you check with Armato?
http://www.yellowpages.com/new-york-ny/supermarkets-that-sell-dry-ice
I guess after years of asking we made it to the pacojet class kind of. Chef steps team thank you so much. Sherbet and ice cream is big all year long.
I've never used dry milk powder in ice cream - what does it do?
Improves texture of dairy desserts, specifically ice creams, due to proteins. Used in confections and baked goods to add dairy without increasing water content.
Dry Milk Powder
Made this last night/this morning. It wasn't a success. Cooking the caramel to 196ºC was too much, I think. It was bordering on bitter (I have a good thermometer and I cooled it as soon as it hit 196ºC) and the ice cream was nowhere near sweet enough - and I don't have a sweet tooth! Next time I'll try a softer caramel and see if that improves the flavour and sweetness before I try it with more sugar.
Oh, I see. Thanks! I usually just up the cream and reduce the milk to do that.
You're welcome. Good luck on making it the next time around. Let us know what you end up doing, and How it turns out.
This might sound rude, and sorry for that, but are you absolutely sure that it's 196 degrees Celsius that you're going for? It's seems extremely high and most of the sugar must be converted here (=> more bitter, less sweet)?
This looks great! Can you use a combination of dry ice and a conventional ice cream maker? Can you add a few scoops of fine dry ice while it is churning?
While I'm sure their recipe works for them, you're free to make whatever alterations to suit your tastes that you wish.
I have followed the ChefSteps recipes a few times using dry ice to make ice cream, sometimes it comes out with an off "metallic" taste. I assume it is the CO2 gas getting incorporated into the base giving it a slight carbonated effect. I know I can throw it in the freezer and wait a few days, but that doesn't help me or my guests that want to eat it right away. How can I prevent this?
Thanks for everything.
I used a Thermopen, heated the caramel to 385. It turned out awesome. Of course, YMMV.
it'll work fine. In the facebook live video, he says as much - just says that the dry ice method produces a finer texture. I have no issue finding dry ice at standard megamarts, walmart, etc...
The only way to prevent this is to not use dry ice. You get the metallic taste from the CO2 being dissolved into the ice cream base. To avoid getting this taste, really the only way is to either let it sit in the freezer for a few hours (days is overkill in my opinion) or to not use the carbon dioxide altogether. These are really your only options.
For some reason Chicago grocery stores no longer carry dry ice! What a shame...
Try 31flavors
Agreed, I've attempted this recipe to the letter twice now and the same terrible results. First time I thought perhaps I went over 385F by a degree or two and went from caramel heaven to burnt disaster. Second attempt I paid closer attention and cooled below 385. Same borderline burnt/bitter taste without a hint of sweetness and a remarkable saltiness despite only adding 5 g of salt.
How do I know that the zip lock bags I buy are heat proof and will not release nasty substances into my food?
A dry ice truck will come by and deliver joule
ziplocks are made from #4 recyclable plastic. All good in the hood. BPA's from heat transfer are mostly overblown anyway. Touching a single receipt from the grocery store exposes you to tons of bpa.
Who drives anywhere when looking for things these days? Use the internet to search for it, then email the business if you are not sure, and if all else fails call them.
Making ice cream - use the Cuisinart ice cream maker. Done in 15-20 minutes with no dry ice. Quick and easy.
What about glucose syrup that also works I have heard to make smooth ice cream? Just not sure the amount to add.
Please do a quick video about the stand mixer dry ice part so we see it and get excited !!
I learned, the temperature of the milk base has to be quite high for the caramel to dissolve and not immediately shock into hard candy.
Like nearly boiling temperature. Which isn't actually so scary, milk boils quite safely if you stay around, which you have to in order to monitor the caramel temperature.
I had the same issue. I did a searched the web for caramel temps and none are as high as 385F. I'll definitely cook it to a lower temp next time. I don't like it smokey or bitter.
@Paris Neto one already exists. use the search feature in the gallery
Here in Norway, there is no easily available consumer-product with nonfat dry milk powder. We do have a whole milk (~4% fat) version available. If I use this, should I replace some of the (ordinary) whole milk with lowfat or nonfat milk?
That will throw your ratios out of whack. In making ice cream, you need to keep the functional ratios in proper proportion. You can use 10% cornstarch mixed with a couple tablespoons of milk then whisked into the dairy after you've cooked it in the pot.
Use 15% sugar and 5% glucose.
I use this base for most of my ice creams, but I just omit the water since I'm not making caramel. Here's a breakdown of the working and functional ratios if anyone wants to nerd out https://docs.google.com/spreadsheets/d/19c8lGa1GNlFUlsFlq46LeM5k3h_PXlDN3CQ4KGkk2VM/edit?usp=sharing
Overall: The result was fantastic, but there are a few changes I'd recommend.
This method of making caramel SUCKED. The first batch smelled burnt when my thermometer read 300F, not even close to the 385 they call for. I decided to target a lower temp, but my second and third batches crystallized. My fourth batch went okay, but when I dipped the pan in warm water, it solidified too rapidly and stuck in the pan 100%. (Meanwhile had to scrap two pots of the dairy mixture because so many caramel failures took so long, and the dairy was on the stove too long.) I used another caramel recipe from a different site for the fifth batch, but the Chefsteps quantities of water/sugar. What a world of difference. It caramelized very nicely, and per that site's instructions, instead of trying to add the caramel to my dairy, I first whisked some of my hot dairy into the caramel. This worked like a charm!
So this turned out amazing in the end, but here are my tips:
This is worth it in the end, but it was a huge pain in the butt when it didn't have to be.
if you want, you can swap palm sugar instead of the regular kind. It has a way higher burning point and it's delicious.
Dog biscuits! haha
Try my favourite smoothie recipe - Strawberry Banana Spinach Smoothie https://greenann.com/recipe/strawberry-spinach-smoothie/
Needs:
1 cup Strawberries
1 ripe Banana
3 ounces Baby spinach
½ cup Almond Milk
1 cup Water
Delicious!
What about just using a freezer? I mean is there any way making a smooth ice cream by just cooking a base and put it in a freezer?
They have classes on this topic. Basically the freezer won’t be fast enough to prevent large ice crystals. Large ice crystals = no smoothness. If you have arms of steel and patience maybe try churning manually on a ice bucket mixed with salt(the ice that is) 🤷🏽♂️ Or buy an ice-cream machine.
Would you make any adjustments to this recipe if spinning in a Ninja Creami?
Nope. keep it the same.
