Ice cream success!

[flacoman]

Finally succeeded in making ice cream in a stand mixer

If you start with the base cold ,it takes about 10 or so minutes and comes up very creamy. What I did was chill the base before adding it to the stand mixer and making sure the mixer's bowl was well and truly cold.

I used a standard base with egg yolk and cooled it off in an ice bath before blending.

The technique I used for freezing was as follows :

1.Crimp a plastic bag in the base of the blender.

2. Pour in about a pound and a half of crushed dry ice into the bag

3. Add about two table spoons of dry ice to the bowl and let the whole thing chill for about 10-15 minutes.

4. Once the mixer's bowl has frosted over, scoop out the remaining dry ice in the bowl.Don't sweat a little in there,but do try to start cleanly.

5. Pour in the base and start the mixer up. When running , take a large rod (I used tongs) to twist the handles tightly over the mixer and hold the dry ice firm against the bowl. A few scrape downs will be needed ,but nothing too crazy.

Pix forthcoming (I hope)

Go to it y'all!

HTH

Jorge

[flacoman]

OK , Let's see how this picture thingie works :-)First pic ;bowl cooling

Base chillin' ,note frost

Starting to freeze...

Chilly willy! , ready to go :- D

Edited December 23, 2008 by flacoman (log)

[KKLL00b]

I like your idea of using a stand mixer to make ice cream. I won't have to buy an ice cream maker now.

If you want an easy method of getting all of the dry ice out of the bowl, try lining the inside of the bowl with a sheet of aluminum foil. Just press it firmly against the inside of the bowl and add the dry ice. All of the dry ice gets removed when you lift the foil out of the bowl.

[lilTanker]

How did the ice cream taste? did it have the same texture as regular ice cream? what about over run?

[flacoman]

Taste-wise it's great! Texturally it's verry smooth,with all the cream.Split a batch of base into two flavors ,chocolate and cherry /lingonberry; overrun (added air?) was pretty small , but you could force air in with a whisk if you wanted.

Quick tip : frozen fruit works great for cooling the base off ;-) (corrected spelling)

HTH

Jorge

Edited December 29, 2008 by flacoman (log)

[aeschylus]

so you're not actually adding dry ice to the ice cream base; but rather sort of churning ice cream in the usual way but using dry ice as a quicker way to cool the mixing bowl?

[flacoman]

Correct-O ; adding dry ice to the base directly carbonated it.

I'm looking at building a cooling jacket for the beast next . I really should get out more

Here's the cooling unit i'm looking at , would 200 BTU be enough to do the trick??

Cooling unit

Edited December 29, 2008 by flacoman (log)

[tammylc]

Can you explain a little more about the crimping and holding of the bag?

[flacoman]

OK ,here goes:

Slip the bag over the bowl , with the handle tabs at the sides.

Once done insert the bowl into the base as usual.

At this point , open up the bag and load it with dry ice.

Once loaded, take the handle loops and pass a rod through them (pair of tongs or slotted spoon shaft.

Twist the shaft until tight and let 'er rip

HTH

Jorge