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TienYin

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  1. Hmmm what temperature does the dry ice-water mixture end up as? It might be useful to chill the cream a bit more slowly so that I don't form that impenetrable ice cream shell. I may sneak in on the weekend with a hand mixer and try the liquid double boiler method. That way, no one will ask why I need 500 ml of alcohol and what that noise is. . . and if I get caught maybe I can buy their silence with ice cream.
  2. I did try this out. Luckily, the dry ice was very fine, almost like crushed ice. Heat transfer wasn't really a big problem since I was stirring it by hand (it was at work so my resources were rather limited). In fact, the major problem was that it became too hard to scrape the frozen ice cream off the sides and incorporate it well. I eventually ended up with a bowl of really hard ice cream with a soft centre. The texture evened out nicely after I let it sit at room temperature for awhile. Since I was stirring the whole time, the consistency was rather good, even in the solid parts. All in all, it works well but could be improved with an electric mixer. It was a lot more work than liquid nitrogen though. As for mixing it in, I wouldn't be so sure it's pathogen free. bacteria are hardy little buggers, we've had e coli survive the -80 without glycerol and fungal spores are probably still viable. I'm still mostly worried about chemical contamination though, I wonder how it's stored. Does transpiration do any good? Doesn't the contamination just keep settling down onto the dry ice under it?
  3. I'm more worried about the handling of the dry ice from when it was produced to when it gets to me. Since it's never meant to be clean, I don't know what contaminants could be in there. I feel good about the liqN since it's produced and delivered in a sealed container. Maybe I will give it a try anyways. A bubbly lemon sorbet sure sounds like fun. What's the harm of a few chemicals?
  4. Hi, I work in a lab and we're always getting shipments with dry ice. I was wondering if I could use this for making ice cream. Two major concerns: 1) I see that I can use the dry ice to make a cold bath with denatured alcohol. I like this method since the dry ice never comes in contact with the food. Is the liquid necessary? Will I get insufficient cooling if I pack the cooling core (in my case a pot) with just dry ice? 2) How food safe is the dry ice? I see some recipes involve adding the dry ice directly to the liquid to produce carbonated ice cream. How do you know if dry ice is food safe? (It wasn't packed with anything hazardous). Also, how do you know if liquid nitrogen is food safe? Thank you.
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