Not in Sweden either.. Here you need a special container to store the ice (not cheap) and then buy it.. and you need to buy a lot. So I'm kinda sad this is not something you can do easily
Go purchase a fire extinguisher make sure its full of co2 place a pillowcase over the hose and blowout into case for 5 mins and bammmm you have dry ice only cost a few bucks to refill it from time to time.
This was fantastic soft-serve ice cream! It took about 15 minutes to freeze using the dry ice. They aren't kidding when they advise to go slow at first. It was a bubbling cauldron for the first 7-8 minutes but soon took on the right texture. I would definitely do this again. Dry ice was only $1.19/lb in my town.
Possibly my favorite video of all time for ChefSteps. Just was so fun... something so iconically relatable as a kid with really modern touches. Also fun to see an old friend KTQ scoring the first cone. Bravo everyone. 206 represent.
I literally had to thumbs up this because it needs to be a top comment. People saying things online that a young person might read is dangerous. I hope no one tries eating dry ice.
Directly touching dry ice WILL give you severe frost burns. Eating it will absolutely destroy your insides. You're unlikely to be able to spit it out too, it'll be like having your tongue stuck to a frozen lamppost, but instead the lamppost is -78,5°C/-109.3°F and it's stuck to your insides causing severe damage. Never EVER ingest ANYTHING you have ANY reason to suspect contains solid bits of dry ice. Worst possible case with the insane ingestion of a large amount on purpose you can end up with life-threatening injuries.
Nick. D Maybe nor sous vide but you can deep fry your ice cream. Just take some sponge cake and make it to small crumbles. Coat the ice cream in it, then dip it in beaten eggs and bread crumbs. Now you can deep fry them (just 3-4 minutes or until golden brown). Then serve with any candied fruits or jam you like it's awesome! ^^
Just made this. I didn't find it as salty as the video made it out to be. It is carbonated, however, which I think could be confused as saltiness. It reminded me of a root beer float, but without the root beer. It was great.
Crazy when you actually see the amounts of Sugar that go into ice cream. One of those things that you are better off not knowing. Kinda like what goes in a hot dog.
Hot dogs are just over worked cheap cuts of beef (depending on what hot dogs you eat) they get the color from food dye (they originally got the color from paprika) the reason they have the snappy chewy texture that they do is because that is what happens when you over work ground beef. This is why you want to be gentile with ground beef when using it for something like a burger because it changes the texture
i would have thought that the CO2 would affect the dairy products by lowering pH ? same as why one would in many cases not use CO2 gas in siphons etc. Why am i wrong, super curious. thanks again for another high quality video. for those fans that crave more, check out the chefsteps related videos on tested's channel =)
karl haxthausen CO2 only generates acid if it dissolves in water (via CO2 + H2O ⇌ H2CO3). With a siphon, CO2 gas is being forced into solution by high pressure, but here the CO2 is mostly sublimating and escaping, as the pressure isn't high enough to force it into solution, so you don't get much of a pH shift.
Ganzicus Thank you for your reply! while i absolutely trust that the folks at chefsteps know what they are doing, without question, i just wondered on that point. I will take Theirs and your word on it =) Aldy Faisal as milk is 80+ % water, with some variability but seldom lower, and as the solubility of CO2 in water increases with decreasing temperature, i think the assumption that dissolution of CO2 could occur, is very reasonable ?. Also, as i recall, milk (especially whole and heavy cream) is a hydro-sol solution of fat and proteins (+ minerals, vitamins etc), thus meaning that the water could be free to interact with the CO2? so while you say its simple my friend, i was not sure whether these factors, which would suggest that CO2 could dissolve in the milk, would actually have any chance of affecting the pH.
I made it last night and it turned out great! However, I want to ask if I could add additional dry ice so it reach the consistency of a normal iced cream?
manal sha Use Pistachio paste, crumbled almond, hazelnuts.. put in some diced strawberries or any fruit you like, add some salted caramel and reduce the amount of Salt in the ice cream. Just try it!
should we clap that you've been the first of doing that comment in this particular video? Each video of Chefsteps I see there are a bunch of people moaning about if they do sous vide on each video or they don't...but wtf...they sell a machine for that, they are throwing a lot of good videos for free, if you don't like what they do, do not watch'em; simply as that.
how do you remove the fizz associated with the flavor of this type of method of making ice cream. eventually it goes away after few days but the ice cream also becomes dense as the co2 escapes. The fizz is an added bonus with fruity and zesty flavors though
i was just checking on this recipe but it contains DRY ICE omg!!!!!!!!!!! I made soft serve icecream from a youtuber 'Emmas Goodies' it was amazing and no dry ice and pls dont take it in another way but i did like ur its just that dry ice is not common
Afaf Juma I think he used the dry ice to create smaller ice crystals because it freezes things fast. I don't think you would have a big texture change with the conventional way.
Afaf Juma Definitely. An ice cream maker will produce a similar-consistency soft-serve ice cream. The dry ice method is just a fast way to churn ice cream without specialized equipment. In fact, the dry ice method seems like it's just a slightly more-accessible version of the liquid nitrogen method.
I've bought dry ice from welding shops here in Canada... the same company that makes oxy/acetylene gas makes dry ice. It's about $5/lb but I can't guarantee that it's food safe.
Josserand G Valiquette We have many blenders in our kitchen, and we use different ones at different times. We have some new Vitamix models we have been trying out, so yes, you will see us using those. But we’ll still use Warings, too!
Probably not, as normal ice is frozen water, so it would water down your ice cream, whereas dry ice if frozen CO2, so it just chills the ice cream while turning into a gas, and escapes.
WHICH GROCERY STORE SELLS DRY ICE?
i'm in austria and all you can get in your grocery store is fruits and veggies and stuff
The Muriken ones
We don't have it in Italy either...
Not in Sweden either.. Here you need a special container to store the ice (not cheap) and then buy it.. and you need to buy a lot. So I'm kinda sad this is not something you can do easily
I'm from Australia also, you can order it online and have it delivered, but it cost like $11 a kilo
Go purchase a fire extinguisher make sure its full of co2 place a pillowcase over the hose and blowout into case for 5 mins and bammmm you have dry ice only cost a few bucks to refill it from time to time.
This was fantastic soft-serve ice cream! It took about 15 minutes to freeze using the dry ice. They aren't kidding when they advise to go slow at first. It was a bubbling cauldron for the first 7-8 minutes but soon took on the right texture. I would definitely do this again. Dry ice was only $1.19/lb in my town.
Possibly my favorite video of all time for ChefSteps. Just was so fun... something so iconically relatable as a kid with really modern touches. Also fun to see an old friend KTQ scoring the first cone. Bravo everyone. 206 represent.
You guys don't seems to be home chefs you guys are a combination of artists, scientists and chefs. I love watching your videos.
the amount of people commenting that dry ice is edible is alarming, pls do not consume as it is lolol
I mean. It will sublimate. You just have to let it sit for a while.
@@FoxerBoxerNaaniwa it is frozen CO2 do not eat it
@FoxerBoxerNaaniwa it will freeze your mouth and neck and stomach
I literally had to thumbs up this because it needs to be a top comment.
People saying things online that a young person might read is dangerous.
I hope no one tries eating dry ice.
Directly touching dry ice WILL give you severe frost burns. Eating it will absolutely destroy your insides. You're unlikely to be able to spit it out too, it'll be like having your tongue stuck to a frozen lamppost, but instead the lamppost is -78,5°C/-109.3°F and it's stuck to your insides causing severe damage. Never EVER ingest ANYTHING you have ANY reason to suspect contains solid bits of dry ice. Worst possible case with the insane ingestion of a large amount on purpose you can end up with life-threatening injuries.
WOW, do you really can buy dry ice in supermarkets in the US?
Now the gum paste and all that shit doesn't seem so unobtainable....
Yes, you can buy it here in supermarkets.
Ricardo Llamas there is its just really hidden or you have to ask in the US
cute dog :)
Great idea and great video! Loved your dog at the end ---- A true ice cream gourmet!!
Nia the Gulf Gypsy indeed!
I love it that your dog liked it and took the whole thing
But will it sous vide?
Nick. D Maybe nor sous vide but you can deep fry your ice cream. Just take some sponge cake and make it to small crumbles. Coat the ice cream in it, then dip it in beaten eggs and bread crumbs. Now you can deep fry them (just 3-4 minutes or until golden brown). Then serve with any candied fruits or jam you like it's awesome! ^^
+Enes Irik I dont think you got Nick D's sarcasm
+Nick. D Sous vide would actually heat the mixture. You need low temperatures to make ice cream.
That is the question!
Bro do you even cambro?
Holy shit, this is awesome! I have a stand mixer and I don't have to get an ice cream maker!
+Amelia Bee Indeed! Have a great time Amelia, thanks for watching!
ChefSteps how much cocoa powder should I add to make this chocolatey
+Arman Gupta Probably an 8 balls worth.
YES! Love these talking videos and all the outtakes.
Just made this. I didn't find it as salty as the video made it out to be. It is carbonated, however, which I think could be confused as saltiness. It reminded me of a root beer float, but without the root beer. It was great.
That's sort of complicated. Is there a liquid Nitrogen version?
Nehmo Sergheyev On their channel.
Nicely done recipe. Thank you for sharing this delicious video. Perfect for Summer. Blessings ChefMike
This guy has a great personality
That last bit was the best part.
Soft Serve Chocolate is my favorite regular
ice cream is ok but Soft Serve is absolutely the best
That dog part is so cute ☺️☺️
Looks like a great way to get some great soft serve at home. Only thing I'd change is the size of the cones...maybe 3 or 4 times larger...;-)
Is it ok to put the dry ice ?? I confused
As long as you let it sublimate away, yes, it's perfectly safe.
It’s just CO2 though. You always exhale it
@@jjuyiopt well yes but they pack it in a mercury substance so the preservative can be fatal.
hey man can you make this with the good herb? you know like some green herb? I bet that would be good
Crazy when you actually see the amounts of Sugar that go into ice cream. One of those things that you are better off not knowing. Kinda like what goes in a hot dog.
Lol
yes I hated to see that hot dog stuff but. ...... I don't think it's the same for all beef
Hot dogs are just over worked cheap cuts of beef (depending on what hot dogs you eat) they get the color from food dye (they originally got the color from paprika) the reason they have the snappy chewy texture that they do is because that is what happens when you over work ground beef. This is why you want to be gentile with ground beef when using it for something like a burger because it changes the texture
It’s only because if you cut the sugar, it’ll make the icecream turn into ice
@@jomsies im pretty sure it applies to gelato and soft serve but not other ice creams idk dont come for me lol
if I do not consume all the ice cream at once can I freeze/store it for later? great video, keep it up guys!
It looks like Dairy Queen ice cream, saltiness and the texture. Good recipe ;)
Would it be possible to use the same recipe but put it in the freezer instead of the dry ice, maybe mixing it around a little from time to time?
Looks good! Just one question, if i want this in chocolate flavour, do i use chocolate milk? Or sprinkle cocoa powder? Or put in melted chocolate?
Cool!I will try to make this cream!
i would have thought that the CO2 would affect the dairy products by lowering pH ? same as why one would in many cases not use CO2 gas in siphons etc. Why am i wrong, super curious.
thanks again for another high quality video.
for those fans that crave more, check out the chefsteps related videos on tested's channel =)
karl haxthausen CO2 only generates acid if it dissolves in water (via CO2 + H2O ⇌ H2CO3). With a siphon, CO2 gas is being forced into solution by high pressure, but here the CO2 is mostly sublimating and escaping, as the pressure isn't high enough to force it into solution, so you don't get much of a pH shift.
karl haxthausen Simple thermodynamics my friend
Ganzicus Thank you for your reply! while i absolutely trust that the folks at chefsteps know what they are doing, without question, i just wondered on that point. I will take Theirs and your word on it =)
Aldy Faisal as milk is 80+ % water, with some variability but seldom lower, and as the solubility of CO2 in water increases with decreasing temperature, i think the assumption that dissolution of CO2 could occur, is very reasonable ?. Also, as i recall, milk (especially whole and heavy cream) is a hydro-sol solution of fat and proteins (+ minerals, vitamins etc), thus meaning that the water could be free to interact with the CO2?
so while you say its simple my friend, i was not sure whether these factors, which would suggest that CO2 could dissolve in the milk, would actually have any chance of affecting the pH.
Such a beautiful dog!
Looks amazing.
I love this video because of Riley!!!!
Yum!! You guys have the best receipes!
how long dose soft serve ice cream last? Also can you add matcha powder to the ice cream when adding sugar?
I love this show!
i'm assuming you'd be fine substituting the dried ice for liquid nitrogen? or is it just too thermally conductive?
Can we store it in the freezer for a day?
Hi Chef steps, if you had to put this in a tub and freeze it, would it harden to much to be scoopable ice cream?
AWESOME!!!!
Great art and work.
Amazing tutorial. Thanks for this video.
VERY STOKED to try this! Thanks for the great vid!
I made it last night and it turned out great! However, I want to ask if I could add additional dry ice so it reach the consistency of a normal iced cream?
Is milk powder obligatory? And is it possible to use a cooled mixing bowl made for ice cream instead of dry ice?
Hi Chefsteps after making soft serve is it able to store away for some time like a month or 2?
Would this mix work in a soft serve machine?
I love these videos.
Great video
Great job!
At what point I can flavour the ice cream ? With the ice cream base?
manal sha instead of vanilla use your flavour
manal sha Use Pistachio paste, crumbled almond, hazelnuts.. put in some diced strawberries or any fruit you like, add some salted caramel and reduce the amount of Salt in the ice cream. Just try it!
I didn't know you could eat dry ice. Now I feel stupid. Lol! Thanks for the vid! Love the dog too!
lol, you can't eat dry ice, please DO NOT try to. The recipe works cause it dissolves into gas when it touches the liquid in the mixer.
oooooh it looks so good where do u get dry ice
this is so awesome!
saw you guys filming 2 days ago. nice work :)
Can you use that base for a soft serve ice
cream machine? Of so how much will it make?
this is awesome.. can we make a gelato this way? can you make a gelato video please? thanks
I'd love to try it. And I adore the dog. :)
Can I replace Milk powder with Fresh Milk or Cream for more natural?
Soft serve is the only way to go man
Does this recipe work with soft ice cream machine?
i fricking love that guy
Can you use Normal ice?
So delicious
cant believe you didnt try to sous vide that aswell...
haha that's funny....Oh wait! No... this comment could be funny the first hundred times, now it sucks...
should we clap that you've been the first of doing that comment in this particular video? Each video of Chefsteps I see there are a bunch of people moaning about if they do sous vide on each video or they don't...but wtf...they sell a machine for that, they are throwing a lot of good videos for free, if you don't like what they do, do not watch'em; simply as that.
@@juanQuedo cringe
Says the person commenting 1 year later...by the way it is not my fault if whoever that was on the conversation came and deleted his own comments
is that full cream milk powder or the skim type?
Can I use this recipe for my commercial soft serve machine?
can i use this mix in my commercial ice cream machine?
if you make this for how long can you store it in fridge of freezer?
Brilliant
Can you make sprinkles? It'd be super interesting to know the process of how to make them.
Looks delicious. :D
Is it safe to eat dry ice?
Could I add malt powder instead of milk powder? Or could I just omit it
This is awesome.
this is so amazing
Would this base work if you had an industrial soft serve machine?
Can i put the mixture into an ice cream machine and skip the dry ice ?
Can you make this without dry ice? Churning the mixture in an ice cream machine?
omg it lokks so good im no kidding sireasly I want some yummy yum-yum
Is it safe to put dry ice in ice-cream??
I really want to try but I'm not so certain :(
Panu Supame yes
how do you remove the fizz associated with the flavor of this type of method of making ice cream. eventually it goes away after few days but the ice cream also becomes dense as the co2 escapes. The fizz is an added bonus with fruity and zesty flavors though
Can I use Condense milk instead of heavy cream
Definitly trying
i was just checking on this recipe but it contains DRY ICE omg!!!!!!!!!!! I made soft serve icecream from a youtuber 'Emmas Goodies' it was amazing and no dry ice
and pls dont take it in another way but i did like ur its just that dry ice is not common
If I put less sugar will it not taste as good
Super cute!
Can i use a hand mixer with whisk attachement instead of paddle attchment
Can I make this ice cream in an ice cream machine without dry ice?
This dude is fucking great. I love the exact and the almost "chemistry" about making the food.
Hey ChefSteps what piping nozzle did you guys use for this?
It's practically impossible to find dry ice nearby , i can use my icecream machine instead right ? Or the texture will vary?
Afaf Juma I think he used the dry ice to create smaller ice crystals because it freezes things fast. I don't think you would have a big texture change with the conventional way.
Afaf Juma Definitely. An ice cream maker will produce a similar-consistency soft-serve ice cream. The dry ice method is just a fast way to churn ice cream without specialized equipment.
In fact, the dry ice method seems like it's just a slightly more-accessible version of the liquid nitrogen method.
WOOO SMITH BROTHERS SOOO GOOOD
AMAAAZING
I've bought dry ice from welding shops here in Canada... the same company that makes oxy/acetylene gas makes dry ice. It's about $5/lb but I can't guarantee that it's food safe.
Salt is desserts is the best :D
Can i use whipping cream? I can't find heavy cream in Thailand.
You upgraded ur Warring for a Vitamix as i can see ;)
Josserand G Valiquette We have many blenders in our kitchen, and we use different ones at different times. We have some new Vitamix models we have been trying out, so yes, you will see us using those. But we’ll still use Warings, too!
@chefsteps Grant what will the salt do?
Can I try it with normal ice in high content? What do you think?
Probably not, as normal ice is frozen water, so it would water down your ice cream, whereas dry ice if frozen CO2, so it just chills the ice cream while turning into a gas, and escapes.
Is it safe for adding carbondioxide into a food?
That's awesome
Um... dry ice substitute?