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======Dry Ice Carbonated Ice Cream======


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**Materials: **{{$demo.materials_description}}\\
**Difficulty: **{{$demo.difficulty_description}}\\
**Safety: **{{$demo.safety_description}}\\
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**Categories:** {{$demo.categories}}
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**Alternative titles:** Bubbly Ice Cream
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====Summary====                   
{{$demo.summary}}


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====Procedure====  
  - Place dry ice in a paper bag and crush it into small pieces or powder using a mallet, hammer, or rolling pin.
  - In a large mixing bowl, combine 2 cups heavy cream, 2 cups half-and-half, 3/4 cup sugar, 2 teaspoons vanilla extract, and 1/8 teaspoon salt. (For chocolate ice cream, stir in 1 cup chocolate syrup.)
  - Slowly add a little crushed dry ice at a time, mixing thoroughly between additions.
  - Continue adding dry ice until the ice cream thickens to the desired consistency.
  - Stir in candy pieces, fruit, or flavorings if desired.
  - If the ice cream is too hard, let it warm slightly before eating. Store leftovers in the freezer.



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====Links==== 
How To Make Carbonated Ice Cream - TKOR (uses dry ice from a fire extinguisher): 
{{youtube>epsr4c_oZoM?}}\\
How to Make Your Own Soft Serve With Dry Ice - WIRED (different receipe)
{{youtube>8ebzJUzhD9Q?}}
📄 How to Make Carbonated Ice Cream - Instructables: [[https://www.instructables.com/How-To-Make-Carbonated-Ice-Cream-Halloween-Style-D/]]\\


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====Variations====
  * Make chocolate ice cream using condensed milk, cocoa powder, and whipped cream before adding dry ice.
  * Stir in candy, nuts, or fruit for extra flavor and texture.
  * Try different extracts such as mint, almond, or coconut.


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/* SAFETY PRECAUTIONS - Required                                                                       */
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====Safety Precautions====
  * Always wear gloves when handling dry ice to prevent frostbite.
  * Do not eat solid pieces of dry ice
  * Ensure all of the dry ice has sublimated before consuming.
  * Test the ice cream before eating; if it is too hard and extremely cold, let it soften slightly.
  * Keep dry ice out of reach of children.
  * Work in a well ventilated area


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====Questions to Consider====
  * How does sublimation of dry ice freeze the ice cream faster than a freezer?
  * Why does the ice cream taste slightly carbonated?
  * What differences do you notice between dry ice ice cream and traditional ice cream?
  * How could the ingredients or proportions be changed to make smoother or creamier ice cream?


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/* Complete information in the Demonstration Info box below, following instructions exactly. */