One of the perks of working at a children's museum is the constant access and new knowledge of really fun and random activities. The most recent activity that I had the privilege of learning about and helping to facilitate was a dry ice ice-cream workshop. The workshop went great and everyone that participated successfully whipped up a batch of yummy and refreshing frozen cream. However, this mediocre tasting kid version ice-cream didn't satisfy my tastebuds. I was lucky enough to bring home some of the leftover dry ice and in collaboration with my guru, foodie roomies, we managed to elaborate on the recipe and cooked up a batch of some of the best cocoa ice-cream I've had in a good long while.
In a pan over low heat, we mixed all of the cream, all of the chocolate and half of the amount of sugar up to 150*F. We then beat the egg yolks and the remaining sugar until blended. Next, we added two to three large spoonfuls of the 150* milk mixture into the eggs while stirring. This process is known as tempering. After that, we poured the tempered egg yolks back into the pot with the rest of the cream mixture. Reheat mix until 185* while stirring constantly. Ideally, you would want to cool this mix overnight in the refrigerator. But, if you are like me, you are quite impatient and want to enjoy the ice-cream right then and now. So instead we placed our custard mixture over a chunk of the dry ice in water and allowed for the custard to cool. Next, we used whatever tools we could find, to mash up the dry ice as finely as we could until it turned into somewhat of a snow like consistency. Finally we put the bowl of custard on the kitchen aid stand mixer (with the paddle attachment) and we slowly tapped in the powdered dry ice until the desired ice-cream consistency. We ate a few spoonfuls right away but saved the rest for the next day. One night in the freezer allowed for the cream consistency to set and ultimately transformed this fun kid experiment into a delicious, high-quality dessert. Yum!
2 Pints Heavy Whipping Cream
2 Cups Whole Milk
1 Cup Sugar
5 Egg Yolks
Added Cocoa Powder until the color became dark and rich
~ 1 lb of Dry Ice