Sherbet (molecular gastronomy)

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One of the best things about being a kid is experimenting in the kitchen. By using three common kitchen ingredients you can make your very own sherbet. This recipe is one I have invented, but if you experiment further and … Continue reading

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

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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 … Continue reading

Using dry ice to make ice cream (molecular gastronomy)

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Homemade ice cream is a wonderful treat and really rewarding activity. But it can take time to freeze your creations. To eliminate the need for expensive ice cream machines and to reduce cooling time (and effort) why not make it … Continue reading