How To Make Ice Cream With Dry Ice

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Make this fun, summer treat alongside our pastry arts chef in this online cooking class. You can play around with flavors to find your dream dry ice ice cream! \r
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DRY ICE ICE CREAM RECIPE: \r
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Ingredients\r
3 ½ cups fresh raspberries\r
3 tbsp lime juice\r
¼ cup light corn syrup\r
1 cup sugar\r
1 cup water\r
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Directions\r
1. Make the simple syrup, bring the water and sugar to a light simmer for about 3 minutes in a small saucepan. Let cool.\r
2. Blend the simple syrup, lime juice, corn syrup and raspberries and strain. Set aside.\r
3. Prepare the dry ice. When handling dry ice be sure you are not touching the dry ice with your hands, always wear gloves and its best to handle with tongs. Carefully break the dry ice into 1 inch or smaller pieces using a hammer, being sure to keep the dry ice in a bag and covered with towels when doing so to keep the ice from spraying up. Using a cup, carefully place the ice pieces into a Robocop and blend until powdered.\r
4. Place the chilled sorbet mixture into a stand mixer with the paddle attachment and carefully spoon the powdered dry ice in one spoonful at time until the mixture becomes thick. Wait 20 to 30 minutes before eating the sorbet to be sure there is no dry ice present, also look for any pieces of dry ice in the sorbet before eating.\r
**Always use caution when using dry ice, be very careful not to touch the ice and also be very careful not to eat the ice.**\r
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