Instant, carbonated ice cream made with dry ice

***TO MAKE ICE CREAM WITH DRY ICE***

Mix up as much ice cream base as you want — I usually just stir up 4 parts cream, 2 parts milk, 1-2 parts granulated sugar (all by volume, not weight), and mix in a little vanilla or cocoa powder or whatever other flavors/chunks I want.

You'll need about 1 part dry ice to every 4 parts ice cream base, but buy more than you think you'll need — it's constantly shrinking as it sublimates into gas. Dry ice is usually available in U.S. supermarkets these days, though you usually have to ask for it up front. Buy it the day you plan to make ice cream — it'll probably be gone by tomorrow, even if you keep it in your freezer.

SAFETY REMINDER: Dry ice is so cold that it could give you frostbite on contact, so try not to touch it with your skin. It also sublimates into carbon dioxide gas, which could suffocate you if too much of it builds up in your environment and crowds out all the oxygen. Work with it in a well-ventilated space.

Bash some dry ice up into a fine powder — food processors are best. If you still have any big chunks of dry ice in the ice cream they could burn the skin on the inside of your mouth.

Pour some (or all) of your ice cream base into a mixing bowl that seems way too big for the job (you don't want the mixture to boil over). I use a stainless steel bowl — don't use a bowl that could crack from thermal shock.

Mixing with a whisk or electric beaters, stir some dry ice powder into the ice cream base — I recommend going one spoonful at a time until you get a feel of how much you need. The mixture will bubble up as the dry ice literally boils at room temperature. Stir vigorously to work in some air bubbles as the ice cream freezes.

Keep stirring in dry ice powder, a little at a time, until you have the soft serve texture you want. If you want hard ice cream, transfer it to the freezer overnight. In either case, it's good to let the ice cream sit for a little while before you eat it, to allow all the remaining dry ice to sublimate.

[jamss]

This has some real "Uncle Adam has been traveling and had about 30 minutes to put out a video" energy. And I am here for it.

[ajuicejemas]

So fun seeing you talk us through the recipe in real time on camera. Somewhere in the afterlife Julia Child is smiling upon you

[RELOADEDEDER]

A personal anecdote on dry ice. Last August my friends and I went camping near Zion national park where the temp was over 110 during the day. Since we were going to BLM land where there is no facilities I had the great idea of using dry ice instead of regular ice to keep our food cold. I fill up a cooler with ~50 lbs of the stuff and away we go. About 2~3 hours into the drive my friend from the back asked us if we were also having a hard time breathing. It was taking a lot more effort to breath in but I was focused on the road I hadn't noticed. Then we realized it must be the dry ice sublimating! Crank the windows down and boom we all feel just like we woke up from a nap. Refreshed and awake. That could have been bad losing consciousness at 80mph. Be careful with this stuff folks and yes it worked very well at keeping our perishables cool all weekend. In a sealed container we were losing about ~20% volume a day.

[miabussell]

I've always thought your videos have had a sort of radio-program-with-video vibe. This feels closer to pure television in presentation. I wouldn't call it better, but I LOVE it! This feels like an evolution, which I love to see happen in creators I watch.

[RachelJade]

This might be my new favorite Ragusea recipe video. The real-time style, the dry ice, the surprisingly simple prep for a surprisingly unique dish.... absolutely love it!

[gedsz]

I love at the end when he says “Have fun with it, and don’t hurt your self!” Feels like how my family members talk to me ❤

[travisgreene]

Big fan of this live action style since you need to work fast! Certainly wouldn't be opposed to more of this style with you. Kinda felt like I was in the kitchen with Uncle Adam. Thanks as always!

[friedwaldderlebendige]

i like how this video has kind of a more "real", improvised home cooking vibe than the others. in recent months your videos have become more and more professional which has many upsides (higher production value is almost always better) but its also been something of a vibe change. this feels like a return to old adam and it gives me a warm feeling

[ibnibz]

I love this new cookingshow-esque way of filming, please do more!

[gameovervirus]

“A tablespoon of cocoa powder” has the same energy as “a cup of white whine”

[Jonathan-A.C.]

I know you have a literal cooking show, or it at least can always be described that way, but this episode to me felt the MOST like a classic cooking show. Quick and very to the point, explanations that help fill in the required knowledge, actively making the food all while talking, and a great recipe. Very fun episode

[EyalBrown]

You've talked a lot about how important it is for you to experiment with your video format, and I'm sure it can sometimes be scary; so from a diehard fan, please know this experiment was a massive success in my opinion!

[matthewsmith]

I really like this different format! As many others have said already, it feels like being in the kitchen with Uncle Adam and it's great.

[glant]

This is big "Fun uncle you only see at family get-togethers showing you something cool and slightly dangerous" energy and I'm here for it

[MrPilotStunts]

You usually come off as an optimistic, energetic person, but seeing you this happy and engaged made me happy and engaged. More videos in this format please, just you experimenting in front of the camera.

[tyking]

I've been doing this for a few years now. Faster than any home machine or contraption I've used in the past. Making my own ice cream came mostly from the desire to make products that no commercial producer likely has interest in. I don't digest dairy well but am not vegan, and I love the texture and flavor of ice creams that use egg yolks. I assume that demographic is too small for any company to throw product at. I recently made a pistachio ice cream using this exact process with oat milk and egg yolks, then serving sprinkled with Maldon flaky salt. It's one of the best ice creams I've ever had. The only drawback being cost. Dry ice isn't dirt cheap, and high quality, unadulterated pistachio butter is definitely not. Still worth it. Thanks for spreading this info, Adam. Long time watcher and lover of your videos. I've tried many of them with great success.

[petterblo]

I can tell that you' re trying a new filming style/format, and I wanted to say that I really enjoyed it. Felt less formal and more relaxed than usual, whilst still being informative.

[bennyedelman]

Really enjoying the newer editing style. Not that your old style wasn't informative and practical, but this feels more personal, casual, and relaxed, like something I could put on to wind down.

[bibarrel]

Interesting thing of note: Ice Cream Vendors in the Philippines have been doing this since 19th Century, it's called Sorebetes, but we loving call it "Dirty Ice Cream" (since it's sold street side but it's one of the more cleaner street foods we have), really cool how you covered it here and noted how "different" it tastes, very accurate. Great vid

[mezzanine]

the absolutely childlike amusement that adam has while the dry ice fog pools over the side of the bowl as he beats it is delightful. never change, adam.