I scream, you scream, we all scream for ice cream! Keen for a scoop of ice crystals trapped in a whip of viscous sugary cream? Try this quick and quirky recipe for liquid nitrogen churned ice cream.
Photographs Robbert Koene Styling, Recipe and Production Maranda Engelbrecht
HOW TO MAKE ‘DRY ICE’ ICE CREAM
Dry ice is solid carbon dioxide with a temperature of -78.5°C. It can be dangerous as it can cause frostbite if it is not completely dissolved. Use safety glasses to protect your eyes and gloves to protect your hands. It is very important to give the ice cream time to settle until no more pieces of ice are visible before eating it. Place one or two cups of dry ice into your blender to make fine ice crystals. (You can also place the ice in a paper bag and crush it with a rolling pin, hammer or mallet). Gradually add the crushed dry ice to your recipe’s ingredients, stirring with a spoon. The ice cream will get harder as you add more dry ice, so keep adding and stirring, until you get the right consistency.
BLUEBERRY, BLACK GRAPE AND CORIANDER SEED YOGHURT ICE CREAM
½ cup seedless black grapes
200ml blackberry yoghurt
30ml lime juice
15ml crushed, lightly toasted coriander seeds
Process all the ingredients in a food processor until smooth and
spoon into a mixing bowl. Add a little sugar syrup or honey if you
like. Add the dry ice and serve on a bed of frozen blueberries
and black seedless grapes.
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