No fuss ice cream mix (for use with dry ice or liquid nitrogen)

Home made ice cream is a wonderful treat and really rewarding activity. But it can take time to make a proper anglaise and to freeze your ice cream. To reduce ice cream making time, you can use the simple recipe below. Although, this recipe should only really be used if you are freezing using dry ice or liquid nitrogen.

Ingredients

  • 3/4 cup cream
  • 3/4 cup full-cream milk
  • 1/3 cup caster sugar
  • flavouring (ie vanilla extract, Nutella, strawberry)

Equipment

  • Bowl
  • Beaters
  • Measuring cups

Method

  1. Mix all ingredients well using beaters.
  2. Then add dry ice or liquid nitrogen according to instructions here.

 

1 thought on “No fuss ice cream mix (for use with dry ice or liquid nitrogen)

  1. Pingback: Using dry ice to make ice cream (molecular gastronomy) | culinaryscience.com.au

Comments are closed.