Instant, carbonated ice cream made with dry ice
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- เผยแพร่เมื่อ 15 ต.ค. 2024
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**TO MAKE ICE CREAM WITH DRY ICE**
Mix up as much ice cream base as you want - I usually just stir up 4 parts cream, 2 parts milk, 1-2 parts granulated sugar (all by volume, not weight), and mix in a little vanilla or cocoa powder or whatever other flavors/chunks I want.
You'll need about 1 part dry ice to every 4 parts ice cream base, but buy more than you think you'll need - it's constantly shrinking as it sublimates into gas. Dry ice is usually available in U.S. supermarkets these days, though you usually have to ask for it up front. Buy it the day you plan to make ice cream - it'll probably be gone by tomorrow, even if you keep it in your freezer.
SAFETY REMINDER: Dry ice is so cold that it could give you frostbite on contact, so try not to touch it with your skin. It also sublimates into carbon dioxide gas, which could suffocate you if too much of it builds up in your environment and crowds out all the oxygen. Work with it in a well-ventilated space.
Bash some dry ice up into a fine powder - food processors are best. If you still have any big chunks of dry ice in the ice cream they could burn the skin on the inside of your mouth.
Pour some (or all) of your ice cream base into a mixing bowl that seems way too big for the job (you don't want the mixture to boil over). I use a stainless steel bowl - don't use a bowl that could crack from thermal shock.
Mixing with a whisk or electric beaters, stir some dry ice powder into the ice cream base - I recommend going one spoonful at a time until you get a feel of how much you need. The mixture will bubble up as the dry ice literally boils at room temperature. Stir vigorously to work in some air bubbles as the ice cream freezes.
Keep stirring in dry ice powder, a little at a time, until you have the soft serve texture you want. If you want hard ice cream, transfer it to the freezer overnight. In either case, it's good to let the ice cream sit for a little while before you eat it, to allow all the remaining dry ice to sublimate.
So fun seeing you talk us through the recipe in real time on camera. Somewhere in the afterlife Julia Child is smiling upon you
Such a wholesome comment. Brought a smile to my face 😁
yes! i much prefer this to just being shown a perfect recipe. it's far more like what cooking at home is actually like.
I was just thinking "the lack of major editing or background music makes this feel very much like old Julia Child stuff"
I thought Adam was dead for a second. Good lard you frigging scared me.
At two minutes i felt that something was off about the video... nothing bad in particular, just weirdly different. Realizing how good the video still is with (im hoping) a lot less work going into producing it, i'd be glad to see more of the format.
This has some real "Uncle Adam has been traveling and had about 30 minutes to put out a video" energy. And I am here for it.
Yeah tbh i like the basic camera setup and unpolished live version
Agreed! And the ending had some chaotic “dad” vibes with the don’t hurt yourself!
Dadam Ragusea ?
Such a great summation of what I was feeling watching this haha
Who the hell watches this channel for his personality? Most people that aren't either idiots or engaged in a parasocial relationship only care about the information.
This is a backhanded compliment lol
A personal anecdote on dry ice. Last August my friends and I went camping near Zion national park where the temp was over 110 during the day. Since we were going to BLM land where there is no facilities I had the great idea of using dry ice instead of regular ice to keep our food cold. I fill up a cooler with ~50 lbs of the stuff and away we go. About 2~3 hours into the drive my friend from the back asked us if we were also having a hard time breathing. It was taking a lot more effort to breath in but I was focused on the road I hadn't noticed. Then we realized it must be the dry ice sublimating! Crank the windows down and boom we all feel just like we woke up from a nap. Refreshed and awake. That could have been bad losing consciousness at 80mph. Be careful with this stuff folks and yes it worked very well at keeping our perishables cool all weekend. In a sealed container we were losing about ~20% volume a day.
... Black Lives Matter land?
thanks for sharing! glad yall were okay and noticed something 😅
Wow! I'm just giving you a thumbs up to put you on the top. Everyone should see this comment. Thanks for sharing it
took me like a solid minute to realize rhis was about the bureau of land management and not some kind of really weird dig against black lives matter lmfao glad ur good tho
Close one!
I've always thought your videos have had a sort of radio-program-with-video vibe. This feels closer to pure television in presentation. I wouldn't call it better, but I LOVE it! This feels like an evolution, which I love to see happen in creators I watch.
Iirc he did work in a radio station before TH-cam so that explains the vibes you tend to get :O
I wonder if it's a one time thing because he didn't want to have to move his camera around while working with dry ice. But I do agree, I like it and I wouldn't mind seeing more of it.
The only reason I don't like it as much is because the captions are automated and not the script, but it's mostly accurate and it's a neat change. I do miss the little jokes in the editing.
@@vividclarities7860 He did! And was a professor of journalism. Definitely cut his teeth in radio, but again,,, this feels like such an evolution!
Thanks! With this recipe, it seemed like there was a lot to talk about but not very much to actually do, so I figured the ol' stand-and-stir format was appropriate this time.
This might be my new favorite Ragusea recipe video. The real-time style, the dry ice, the surprisingly simple prep for a surprisingly unique dish.... absolutely love it!
Adam will be like: all the other videos took 7 times the effort. Yeah but we like this one.
I'm not American, so dry ice is difficult to get if you are not in the business that usually use it.
No, there's nothing unique about this dish. It's just (slightly carbonated) ice-cream. There's nothing unique about the recipe either, Heston Blumenthal has been promoting this way of making ice cream since the early 2000s as a more user-friendly alternative to his restaurant's liquid nitrogen made ice cream.
I enjoyed Adam's video here where he explained a lot about it that Heston never did, but let's not make it into something that it's not.
@@mcstotti8691 Exactly. I rarely watch his podcast. It's ... boring.
@@boa2999 and Heston got it from Agnes Marshall from the Victorian era.
This method is incredibly old.
But it's really fun and a great interactive tool, especially for teaching kids (or feeling like one 😊).
I make artisanal ice cream for a living and it's my favourite of the few methods I use.
This is big "Fun uncle you only see at family get-togethers showing you something cool and slightly dangerous" energy and I'm here for it
Big fan of this live action style since you need to work fast! Certainly wouldn't be opposed to more of this style with you. Kinda felt like I was in the kitchen with Uncle Adam. Thanks as always!
Agreed
Yeah it remind me of a more edited version Kenjis viseps
It feels off the cuff, which is neat.
I am not, other more edited videos are so much better to look at. This is boring
i like how this video has kind of a more "real", improvised home cooking vibe than the others. in recent months your videos have become more and more professional which has many upsides (higher production value is almost always better) but its also been something of a vibe change. this feels like a return to old adam and it gives me a warm feeling
“A tablespoon of cocoa powder” has the same energy as “a cup of white whine”
Also, two shots of vodka
Or also “Two shots of vodka” blblblblbblblblblblblblblp
That's gonna become a meme.
Also a little splash of olive oil
@@a-mir905 just a *touch* of olive oil
I love at the end when he says “Have fun with it, and don’t hurt your self!” Feels like how my family members talk to me ❤
Dry ice is no joke. It has fun properties, but should be handled with care. Also, dry ice isn't an established consumer item, so telling people to use it without explaining the dangers would be very negligent.
@@tonymouannes Yeah, Adam did a good job explains the dangers of dry ice. I was scared for a second he wouldn’t do that and people would hurt themselves. Dry ice is dangerous and should only be used when necessary.
Far and away his most chaotic video and I feel seen.
"Make good decisions!"
You've talked a lot about how important it is for you to experiment with your video format, and I'm sure it can sometimes be scary; so from a diehard fan, please know this experiment was a massive success in my opinion!
Yeah, it feels very familiar like a family member going through one of their favourite recipes with you. I like his old format, but I like this too. This was absolutely a success.
I know you have a literal cooking show, or it at least can always be described that way, but this episode to me felt the MOST like a classic cooking show. Quick and very to the point, explanations that help fill in the required knowledge, actively making the food all while talking, and a great recipe. Very fun episode
I really like this different format! As many others have said already, it feels like being in the kitchen with Uncle Adam and it's great.
I love this new cookingshow-esque way of filming, please do more!
Agreed, it just feels so natural, like I’m in the room with him.
You usually come off as an optimistic, energetic person, but seeing you this happy and engaged made me happy and engaged. More videos in this format please, just you experimenting in front of the camera.
I've been doing this for a few years now. Faster than any home machine or contraption I've used in the past. Making my own ice cream came mostly from the desire to make products that no commercial producer likely has interest in. I don't digest dairy well but am not vegan, and I love the texture and flavor of ice creams that use egg yolks. I assume that demographic is too small for any company to throw product at. I recently made a pistachio ice cream using this exact process with oat milk and egg yolks, then serving sprinkled with Maldon flaky salt. It's one of the best ice creams I've ever had. The only drawback being cost. Dry ice isn't dirt cheap, and high quality, unadulterated pistachio butter is definitely not. Still worth it. Thanks for spreading this info, Adam. Long time watcher and lover of your videos. I've tried many of them with great success.
Egg yolk-based Ice cream? I am intriqued - what are the ingredients/rough ratios?
@@kenshinjennaOoo I make a mean almond milk custard ice cream. Normally I use:
2 1/2 cups unsweetened almond milk _(you can use any milk)_
Pinch of salt
2 tbsps vanilla extract
3 large egg yolks or 4 medium ones
1/2-1/3 cup sugar
3 tbsp or more bought cake frosting, flavour of your choice
Just make a custard with the egg yolks, sugar and almond milk. Once it's off the heat I add the frosting. It really helps give it that rich, ice cream flavour and velvety texture that's I've missed. It's also less icy because of the fat in the frosting. You can skip it but it's just not as decadent imo.
I don't have an ice cream machine nor can I get my hands on some dry ice so I use an immersion blender. i blend it up ever time it starts to set up in the freezer until I've got the consistency I'm after. You can also use a hand mixer.
A cheat that I do when I'm super lazy is to use a vanilla flan powder, it tastes the same and sometimes I prefer it. You just warm up some milk of your choice, add it to the flan powder and warm for 5 minutes and now you've got "instant" custard. Let it set. You can also freeze the mixture to save time. Add 300ml milk to a blender. Add the set or frozen flan, some store bought frosting, extra vanilla, flavourings and a pinch of salt. Blend until you get a "melted milkshake" consistency. I do the same thing with the immersion blender. Never had it fail once
Really enjoying the newer editing style. Not that your old style wasn't informative and practical, but this feels more personal, casual, and relaxed, like something I could put on to wind down.
I just got done trying this out with my girlfriend, it worked great and was super fun! We made 6 different flavors. Ube, mango, and banana using extracts. Chocolate using cacao powder, maple using maple syrup, and sweet cream.
Interesting thing of note: Ice Cream Vendors in the Philippines have been doing this since 19th Century, it's called Sorebetes, but we loving call it "Dirty Ice Cream" (since it's sold street side but it's one of the more cleaner street foods we have), really cool how you covered it here and noted how "different" it tastes, very accurate. Great vid
Hey Adam, it's worth noting that it's not just frostbite that's a concern with large chunks. A large piece of dry ice can stick in your throat, causing asphyxiation and death (both by blocking your airway and generating CO2).
professional ice cream maker here in Cape Town. We make exclusively African flavours of ice cream (which ironically is quite rare on the continent). I have been hand churning ice cream with dry ice since 2010, after seeing the technique on a cooking show.
Here are some more pro tips for anyone else seriously considering doing this:
1. Try and buy 3 mm dry ice pellets if they are available. They look like grains of rice and don't need to powderised in any way, straight into ice cream. Use a large metal dishing spoon to transfer the pellets into your ice cream base
2. If you have a kitchenAid type mixer you can set it on a slow speed and also slowly add the dry ice for more control
3. I prefer to churn using a wooden stick to minimise the the introduction of air into the ice cream. The more air and fat in your ice cream, the lighter and creamier the texture indeed, but also the less you are able to taste. For our cafe, we are introducing people to entirely new flavours so dense texture is great for a constant, on the tongue, flavour experience. Bold flavours arent a concern here, but new or delicate flavours benefit from the density. If you want a fluffier experience, go the Adam way. Historically ice cream is whipped this light as a way to also save on costs since it is sold by volume and not by weight. A big looking scoop does not always mean more ice cream.
4. If you already have a polystyrene container (please lets not buy unnecessary polystyrene), you can keep your dry ice in it, taped up close and in the freezer. It will last more than 24 hours this way depending on the starting weight. It will always completely sublimate over time but insulation and cold storage temp goes a long way.
5. The fizzy tang is most intense during and just after churning, partly because there are still mini pockets of dry ice powder in the mix. I recommend leaving the ice cream in the freezer for about 20 min if you are looking to be certain all the dry ice has sublimated completely.
6. You can also freeze some of your toppings/fillings with dry ice so that they don't bleed/run/get soggy when they interact with the molten ice cream. Add them just before the ice cream is fully set and they will be as crunchy etc when you eat the ice cream.
7. The denser the ice cream base/sorbet the less bubbly it will be during churning, less dense bases will bubble and froth way more. So you may need to adjust your container size accordingly.
8. Finally, buy about 1 kg of dry ice pellets for every 4 litres of ice cream, up to 2 kg dpending on how hot it is. If you are looking to be thrifty with the budget, make sure your ice cream is also chilled at fridge temp before introducing the dry ice. Anything warmer will need more dry ice to cool down and THEN freeze.
here is a little video of us making some smoked ice cream
instagram.com/reel/CrNHbMyqVrf/
This is a really cool comment. What were some of the best flavours you’ve made?
@@TheQxtm we dont repeat our menu so picking a favourite out of +1400 unique flavours is tricky. The best moments though are when you are able to heal someone's traumatic memory around a particular ingredient from their childhood, or when you introduce someone to something they have undervalued in the past and help them learn more information about our continent and its food and biodiversity. For a lot of Africans we dont always value our own culture, history and foods. There tends to be an affinity for Western vibes so our cafe is trying contribute to the conversation around colonial legacy and the inherited value systmes.
My perrsonal favourite is mopane caterpillar and sorghum biscuits OR kapenta (salt cured, dried fish) and toffee. The caterpillars are ground into a flour while dry and once baked they smell and taste nutty! The fish one is our answer to sea salt caramel.
Obviously people have strong feelings about eating grubs in general, or even the idea of a fish based ice cream. That is why I love these two flavours. They subvert so many expectations and stigma and whenever I use the base ingredients, those flavours always sell out quickly.
If you are interested in following the story, just google Tapi Tapi ice cream. A lot has been published about our work. and here is a nice brief documentary about us
th-cam.com/video/0c6A5WBVIU0/w-d-xo.html&ab_channel=Nederburg
I need to visit your ice cream shop, it looks divine!
I like how raw this video was. Very pleasant, wasn't trying to bash my head in with sounds, cuts, and other magical nonsense.
I can tell that you' re trying a new filming style/format, and I wanted to say that I really enjoyed it. Felt less formal and more relaxed than usual, whilst still being informative.
agreed - for a video as simple as "use dry ice to make ice-cream" the usual video quality would feel a bit overdone, this was perfect for such a simple thing but also just a great idea!
love the casual style of this one! great method too
seeing you talk with us through it is such a nice change of pace, not that i dont love your other style vids, i do.
At the science fair last month, the people at the chem lab did an ice cream demo with liquid nitrogen and it made genuinely the best ice cream I'd ever eaten. Tasted like expensive gelato with a creamy finish. I'd recommend you to try making some if you ever get the chance to.
Smitten Ice Cream does it that way too. It's divine, but a little polarizing.
My guess is that there's too little air whipped into it since it happens so fast and no gases are involved like in the case of dry ice.
Did the same in chemistry class in high school. The texture just can't be beaten.
It's because the ice cream freezes so fast that the ice crystals are tiny!
seriously love this real-time format. it feels very laid-back and conversational, compared to your more authoritative and scientific videos (WHICH I ALSO LOVE!). major bonus is that you probably don't need to do as much work memorizing a script and getting the perfect take !
I was mesmerized watching this, and the segway into rosetta stone cracked me up. Good job.
We used to do this as a demo for chemistry, but we used slightly larger chunks and told everyone to keep stirring with their spoon until there was no more fog. Probably a tad on the dangerous side but it was our alternative to making Dip N Dots when we could not get a refill on the liquid nitrogen.
Finally tried this today - worked well and was a lot of fun! I used 2 cups heavy cream, 1 cup whole milk, 3/4 cup sugar, glug of vanilla. I bought ~3 lb dry ice which turned out to be at least twice as much as I needed. I found a blender to work pretty well for making it into snow, but there were definite chunks, so I let it set up in the freezer for ~30 minutes and the chunks disappeared.
the absolutely childlike amusement that adam has while the dry ice fog pools over the side of the bowl as he beats it is delightful. never change, adam.
this was aan interesting recipe and it was good to see you having fun with it
This video feels so much more casual but I like it
You seem really happy in this video specifically and that makes this video even more enjoyable because I love seeing people happy 😌. I hope you continue to be happy and thanks for the awesome video!
Also remember that depending on where you buy the dry ice, it might not be safe for consumption. I remember making ice cream with dry ice blocks from a chemical provider company here in Finland (since we don't have dry ice in supermarkets here), and later learned that I bought the wrong kind of dry ice (it was cheaper) and it was not meant for making food, since it had been squeezed from factory output and it might've contained remnants of other chemicals. Well, I'm still alive after 13 years so there probably wasn't any kind of dangerous levels left, but just so that you know, please make sure the dry ice is food-grade!
Planned on trying this out for my family on the fourth of July but there's been a dry ice shortage in my area for some reason. I was checking in with stores and they said they didn't have any in stock and hadn't gotten shipments in a long time. House sitting for my parents two cities over, and got lucky with their local grocer last night. Turned out great! Getting the timing of adding and mixing the dry ice took a bit, but really enjoyed it with some whole Raspberries and purree added in.
About safety: having chunks of dry ice hit your tongue is bad, but if you swallow those they'll burn your insides, which is potentially even worse! So blitzing into a fine powder and trying to avoid any chunks is not something anyone should skip.
But uh… don’t use a glass blender, the cold will 100% crack the glass.😅
Yes! Adam is back! This is my now favourite video recipe of the year. Adventurous recipes with precautions and a clear focus on having fun and genuinely enjoying it. Thank you Adam😀.
Another fun dry ice recipe is 'fizzy fruit'. Real basic, just put some dry ice and fruit into a large container and seal. Be careful with the potential pressure. Leave it overnight, then open and enjoy!
I like how chill and relaxed this is
I think I prefer the typical Adam format, but this is a welcome change of pace to mix things up, though I'm sure it was in large part inspired by a time crunch between sponsor obligations and your Penn State talk. It's certainly more relaxed and carefree which is a quality I appreciate from presenters of all kinds.
I did this about a year and a half ago after having a bunch of leftover dry ice from an event. Carbonated ice cream is so awesome. It gives the ice cream a unique flavor and totally changes the texture.
This is neat! I always loved lemon ice cream and other frozen dairy/egg foods because the acid changes the texture of the dish slightly, the carbonic acid would also play that role
I appreciate this (sort of) unedited format. Understandably it can't work for many recipes, but it's nice.
Love this style of video, feels more.. Personable!
loved the new format, we like to see people we like having fun
I almost died grabbing this stuff for a customer once! Our giant cooler that we kept dry ice in was nearly empty and somebody wanted some. There was nobody else around so I had to grab a bag for them. While I reached way down into the dry ice container, I took one breath and immediately the world went black. Luckily I quickly realized my mistake and pushed myself away before falling on the ground blinded by the lack of oxygen.
I ended up being mostly fine, but I had a pounding headache for the rest of my shift. So yeah, make sure you don't suffocate yourself with this stuff!
Glad you’re ok! Not sure if you still work at the same place but I hope there’s some kind of better safety policy in place to prevent a repeat of what happened to you :( Dry ice can be dangerous stuff!
I love seeing anyone getting so giddy about something they want to share that the way the speak starts to break a bit from the excitement. thanks Adam for this video, cheers!
I liked the free-flowing single shot vibe here. You probably did that cause that’s just how this recipe works but it made for a cool video
I love how casual this video feels.
This video felt the closest to a tv cooking show than any other of your videos 😆
I love this vibe for the video, hope you make more of these!
Can't tell if its just a happy accident but everyone seems to take this as a big neat shift in format when, really, I think Adam just had to set the cameras up somewhere static and all-purpose because the dry ice melts so fast he doesn't have time to move the cameras around
This is extremely fun. I work at a clinic, and occasionally we get meds in the mail that need to stay frosty, so they ship it with dry ice. I always make sure I take it home when that happens to do exactly this.
Can’t wait to make this one!!! Hey Adam
Loving this new camera angle! Big cooking show (like. the kind on TV) energy!
Adam, carry on making videos because I'll carry on watching them. But... this video is especially amazing, it felt really fun.
I love this format of commenting as you cook, would be nice for other recipes, too.
Love this new format. It kinda gives off those old TV cooking shows vibes, which is super cool
I stopped watching this channel for a few months but I came back for this simply because the idea of using dry ice to make food is, frankly, provocative. I'm only 2:08 in so far so let's see what happens!
Love this style - reminds me of television cooking shows
This video gotta be the best from Adam recipes out there, there's something chill and soothing about it. not sure if it's better but its different and it's cool
I really like this new format, it feels more like TV and not so much like a youtube video.
Como siempre, excelente vídeo Adam :)
Love the feel of this video, gets the recipe and method across perfectly with the feeling like my dad is showing me something. Perfect example of someone who loves their job, and that positivity feels contagious, thanks Mr. Ragusea!
Was going to comment that this looks low-effort, but it's actually great. I feel like I completely absorbed the recipe and had some good entertainment value out of it as well. Not sure exactly how this video came to be but this is a good variation once in a while to your regular content.
I love this video. I'm really getting the vibe that you're enjoying what you're doing here, and that enthusiasm is infectious.
This looks like an experiment in videographic economy and I think it worked!
Looooove thia format !
It's so refreshing and easier to watch
Pardon the pun, but dry ice cream seems pretty cool. You have my attention!
Lots of useful information, when I played with dry ice we were carbonating Gatorade with chunks and had to wait until they fully sublimated.
Also I can unfortunately give a first hand account of what almost dying from it feels like if anyone is interested.
We need a sherbet recipe! That actually makes sense with dry ice. 😋
I'm a big fan of this format. I'd love to see more instant recipes with this 'live' feeling to them
You even manage to make Alton proud by making ice cream… now that’s some good eats
Just made this with the family and it was delicious! Thanks for the idea and walkthrough! 🎉😋 🍦
Not sure how I feel about this format yet, I think I like it though. When he was talking about the mixing in felt like one of those older infomercials about a sham wow or something, lol
I love that this was a low effort video, but at the same time I enjoyed it all the same.
Adam, if you're reading this, the format works just fine!
If you fear for small dry ice chunks then storing your ice cream in the freezer overnight will help allow it to sublimate out. It may reduce the fizziness but it’s safer.
Are freezers less cold than is needed to keep dry ice?
@@pseudoplotinus Freezers are typically around 0F (-17C), while dry ice starts to sublimate around -108F(-78C), so your freezer will not keep the dry ice from sublimating
This is a really cool editing style. It definitely works well for this topic!
Does the carbonation not make it taste sour, like gone off milk? I've tasted first hand what happens when you carbonate milk, does the dry ice not carbonate to that extent or maybe cream reacts differently to the carbonation than milk 🤔
Also, I enjoyed the more "live cooking" style for this video, I doubt it would work as well for most recipes, but for this quick and easy one it worked a treat, great as always :)
Carbon dioxide partially converts to carbonic acid when dissolved in water so that might explain your experience. Milk isn’t sweet by itself so perhaps the sweetness from the sugar in ice cream balances out the sour like it does in lemonade
I think to present live or as-live for most recipes you'd need to have multiple parts and copies prepared in advance for different stages of the recipe. Do a few seconds of chopping That's what they do on live tv shows. Chop a quarter of a carrot, then add it to the the 5 carrots you chopped earlier. Get one copy ready to bake put it in the oven, take one made earlier out and start eating.
Outstanding format. More informal, less scripted, very fun. Good content. Would consume.
Can you do a video about the science behind Disodium Guanylate and Disodium Inosinate and how it interacts with MSG?
I can’t believe John Wick decided to stop his life of action to pursue making cooking videos!
this dry ice video reminds me about how to cook like heston video. In this video, I have more information. Thanks adam 😄
"Try not to touch it"
Waves hand around the ice while talking 😮
Absolutely love this format of video. Quick, straight to the point and entertaining.
Great video. It's fun watching you have so much fun.
this has Adam huffed a load of CO2 vibes and is super relaxed and happy. I like it ❤
I really loved this ype of presentation for this video!!
It felt so fun to watch this and I wanna recreate it someday
I really like this style of video. It feels a lot more personal than the usual videos. You should really do more videos with this format. Love your content
Nice egirl doomer wojaks pfp did your mom make it for you?
@@luisaazul Why are you the way that you are?
@@kane2742 calm down babe it's just a little trolling
I feel like this could work really well with a sherbet or sorbet kind of recipe, it would blend well with the carbonation.
Oh, I really enjoy the real-time style. Would not mind you doing this more at all.
At this point I wouldnt be surprised if Adam's next video would be cooking meth
I love this. Not only does it look super easy, I love how there's no real voice over stuff you're just talking as you make it because of how fast it is. And I just love the vibe of eating ice cream while in sweats. There's something really.. real? about this. And I love it. Keep up the good work, huge fan of all you've done. Seen every episode and I've bought your knife as well as some of the products you advertise and I'll use your affiliate link.
my favorite adam
I love how casual this video is
Adam has reached that point of cheffing where he's basically just a scientist
Really do need to try it with dry ice, seen it done a few times.. I've only ever done it with liquid nitrogen, it's harder to get but freezes much faster than CO2, so the results are better.
Just pour it in and mix with a spoon until icecream is perfect, you can't go wrong. And it doesn't carbonate it or change any of the flavours.
7:49 Is that a cockroach? Wtf?
Just did this with my daughter! A lot of fun, but not cheap. At our local Safeway in WA 3lbs cost us $13, and this stuff is not light. Still, was a lot of fun to do together and dead simple!
A key aspect/quality to this method worth mentioning is that due to the rapid freezing of the mixture the ice crystals will be very very tiny and thus the texture of the ice cream will be very very smooth.