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.
RHUBARB, GUAVA, FIG AND ROSEWATER ICE CREAM
200ml rhubarb liquid (made from 4 stems of rhubarb, steamed and strained)
4 guavas, peeled and steamed
3 fresh figs
30ml rose water
250ml store-bought custard
Process all the ingredients in a food processor until smooth or to the desired consistency. Pour in a mixing bowl. Add a little sugar syrup or honey if you like. Add the dry ice and serve with frozen fresh figs.
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