Instant, carbonated ice cream made with dry ice
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Date: 2023-04-28
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Comments and reviews: 15
AustynSN
Comment before watching but after skimming the written instructions.
I tried something similar once. I basically made an ice cream base, but instead of throwing it in the ice cream freezer, I threw it into my Vitamix. I smacked a block of dry ice to make it into smaller pieces that would fit through the port on the top of the carafe. Turned the machine on a low speed slowly raised the speed so that I got the highest speed I could get without it slopping out the port hole.
I then threw in one chunk of dry ice. Good. Second Chunk. Still good. Third chunk.
.
Oh wow, there's a geyser of ice cream in my kitchen. +
Though what was left at the bottom of the container that had actually frozen was the best ice cream I'd ever had.
+Note: This was actually the first of two dairy geysers in that kitchen. The second involved another experiment with carbonated egg nog.
(Now I'm off to actually watch how Mr Regusea does it with far less cleanup than my method)
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Comment before watching but after skimming the written instructions.
I tried something similar once. I basically made an ice cream base, but instead of throwing it in the ice cream freezer, I threw it into my Vitamix. I smacked a block of dry ice to make it into smaller pieces that would fit through the port on the top of the carafe. Turned the machine on a low speed slowly raised the speed so that I got the highest speed I could get without it slopping out the port hole.
I then threw in one chunk of dry ice. Good. Second Chunk. Still good. Third chunk.
.
Oh wow, there's a geyser of ice cream in my kitchen. +
Though what was left at the bottom of the container that had actually frozen was the best ice cream I'd ever had.
+Note: This was actually the first of two dairy geysers in that kitchen. The second involved another experiment with carbonated egg nog.
(Now I'm off to actually watch how Mr Regusea does it with far less cleanup than my method)
reply
jw77019
Somewhere in these comments is something about shortness of breath in a car due to dry ice. All cars made since about 1968 have air streaming through the cabin and out through vents in the rear of the car. Sometimes you can see these flaps on cars that have been wrecked in the back. Back when cars were larger they put the air exhaust on the door jambs. In 1971 GM put them on the trunk lids of all cars but sometimes they froze during rain or car washes. If the car was stopped with no electric blower functioning it might cause suffocation: I don t know why more isn t said about this by car manufacturers. It is probably because no matter what it will kill you to be in an enclosed garage with the engine running. Even when in recirculating mode 20% outside air is coming through.
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Somewhere in these comments is something about shortness of breath in a car due to dry ice. All cars made since about 1968 have air streaming through the cabin and out through vents in the rear of the car. Sometimes you can see these flaps on cars that have been wrecked in the back. Back when cars were larger they put the air exhaust on the door jambs. In 1971 GM put them on the trunk lids of all cars but sometimes they froze during rain or car washes. If the car was stopped with no electric blower functioning it might cause suffocation: I don t know why more isn t said about this by car manufacturers. It is probably because no matter what it will kill you to be in an enclosed garage with the engine running. Even when in recirculating mode 20% outside air is coming through.
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creshiell
They sent us the c19 vaccines on dry ice because it had to stay frozen, it was very unstable, yada yada. We were the hub pharmacy so all the pharmacies were picking up their vials from us, so we had to thaw lots of boxes.
One day we were all feeling really run down, like we'd hit the wall after a run. Like simultaneously we were all like um? I don't feel good? The demand was crazy that day so my lead had opened like 4 boxes at once to thaw, thinking nothing of the CO2 coming off the darn things!
Retail pharmacies notoriously have 0 airflow so she had inadvertently gassed us all that day
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They sent us the c19 vaccines on dry ice because it had to stay frozen, it was very unstable, yada yada. We were the hub pharmacy so all the pharmacies were picking up their vials from us, so we had to thaw lots of boxes.
One day we were all feeling really run down, like we'd hit the wall after a run. Like simultaneously we were all like um? I don't feel good? The demand was crazy that day so my lead had opened like 4 boxes at once to thaw, thinking nothing of the CO2 coming off the darn things!
Retail pharmacies notoriously have 0 airflow so she had inadvertently gassed us all that day
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Fergus
Just a footnote on safety: the danger from CO2 is not actually from it crowding out oxygen in the air, it's that high levels of CO2 prevent your lungs from removing it from your blood (or even cause it to dissolve into your blood, which lowers blood pH and will kill you long before the lack of oxygen does. This is very different from CO, which kills you because it binds more strongly than oxygen to hemoglobin and crowds out oxygen in your blood, and from actual inert gasses (e. g. nitrogen) which will (normally) only kill you once they've replaced substantial amounts of oxygen in the air.
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Just a footnote on safety: the danger from CO2 is not actually from it crowding out oxygen in the air, it's that high levels of CO2 prevent your lungs from removing it from your blood (or even cause it to dissolve into your blood, which lowers blood pH and will kill you long before the lack of oxygen does. This is very different from CO, which kills you because it binds more strongly than oxygen to hemoglobin and crowds out oxygen in your blood, and from actual inert gasses (e. g. nitrogen) which will (normally) only kill you once they've replaced substantial amounts of oxygen in the air.
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seigeengine
The danger with CO2 isn't that it pushes out O2, it's that CO2 is toxic itself.
In order to start seeing symptoms of O2 depletion, you need to reduce it by about 25%. AKA about the same amount where people start experiencing altitude sickness if they aren't adapted to it. This means, since adding CO2 isn't depleting the O2 except by dilution, you need to have raised the CO2 concentration to 25% of the atmosphere. In contrast, 8% CO2 can cause unconsciousness and death.
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The danger with CO2 isn't that it pushes out O2, it's that CO2 is toxic itself.
In order to start seeing symptoms of O2 depletion, you need to reduce it by about 25%. AKA about the same amount where people start experiencing altitude sickness if they aren't adapted to it. This means, since adding CO2 isn't depleting the O2 except by dilution, you need to have raised the CO2 concentration to 25% of the atmosphere. In contrast, 8% CO2 can cause unconsciousness and death.
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Evan
Very cool! Reminds me of a time a few years ago when i was at a summer STEM program at Waterloo University. One of the fun activities we did was making ice cream with liquid nitrogen. I remember the professors cautioning us to mix it really well, as if there were any pockets of liquid nitrogen left when we ate it, it could crack a tooth. It was fun and tasty, but this seems like it'd be better with the carbonation, and more accessible too!
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Very cool! Reminds me of a time a few years ago when i was at a summer STEM program at Waterloo University. One of the fun activities we did was making ice cream with liquid nitrogen. I remember the professors cautioning us to mix it really well, as if there were any pockets of liquid nitrogen left when we ate it, it could crack a tooth. It was fun and tasty, but this seems like it'd be better with the carbonation, and more accessible too!
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DiabloMinero
Gases like nitrogen and argon that crowd out your oxygen supply but aren't at all poisonous are called simple asphyxiants. Carbon dioxide isn't one of them. It's actually a mild neurotoxin. You won't notice that doing ordinary things, but if you replace 6% of your air with carbon dioxide you'll start getting increased urges to breathe and mental confusion, whereas replacing 6% of your air with argon wouldn't have that effect.
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Gases like nitrogen and argon that crowd out your oxygen supply but aren't at all poisonous are called simple asphyxiants. Carbon dioxide isn't one of them. It's actually a mild neurotoxin. You won't notice that doing ordinary things, but if you replace 6% of your air with carbon dioxide you'll start getting increased urges to breathe and mental confusion, whereas replacing 6% of your air with argon wouldn't have that effect.
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spike021
Another fun snack to make with dry ice is carbonated apple slices. Make powder like you did, put at the bottom of a safe dish. Layer sliced apples over the powder. Wait for all the dry ice to sublimate. The slices will likely be frozen. Wait about 10-15 mins until thawed. Now the Apple's juice will be carbonated. So you take a bite and as you chew the meat of the apple the juice gets all fizzy. Fun stuff.
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Another fun snack to make with dry ice is carbonated apple slices. Make powder like you did, put at the bottom of a safe dish. Layer sliced apples over the powder. Wait for all the dry ice to sublimate. The slices will likely be frozen. Wait about 10-15 mins until thawed. Now the Apple's juice will be carbonated. So you take a bite and as you chew the meat of the apple the juice gets all fizzy. Fun stuff.
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Matthijs
0: 55 Correction: While CO2 is certainly nowhere nearly as toxic as carbon monoxide, it most definitely is still toxic, with concentrations as low as 0. 1% (about 3x normal atmospheric concentration) having demonstrated significant negative effects on cognitive abilities and concentrations of 7% to 10% (70, 000 to 100, 000 ppm) may cause suffocation, even in the presence of sufficient oxygen.
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0: 55 Correction: While CO2 is certainly nowhere nearly as toxic as carbon monoxide, it most definitely is still toxic, with concentrations as low as 0. 1% (about 3x normal atmospheric concentration) having demonstrated significant negative effects on cognitive abilities and concentrations of 7% to 10% (70, 000 to 100, 000 ppm) may cause suffocation, even in the presence of sufficient oxygen.
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Keegan
I used to work at an ice cream where the schtick was just just this, except we used liquid CO2 from tanks that we dosed out into on demand ice cream folks made from our entirely too robust menu. Wait times were way longer than regular due to the decision paralysis of a 50+ item menu, and the time it took to make the ice cream. Essentially instance (30 seconds) but WAY longer than scooping.
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I used to work at an ice cream where the schtick was just just this, except we used liquid CO2 from tanks that we dosed out into on demand ice cream folks made from our entirely too robust menu. Wait times were way longer than regular due to the decision paralysis of a 50+ item menu, and the time it took to make the ice cream. Essentially instance (30 seconds) but WAY longer than scooping.
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Miao
I love your dedication to simplicity, and the don't worry about it energy. That said, the main reason for commenting is that this recipe cries out for an orange dream version. And now I'm obligated to ACTUALLY try a recipe I saw on the internet. Do you think Gran Marnier is a terrible idea and I should just stick with orange extract? I wonder if I can do a frozen custard style with egg yolk.
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I love your dedication to simplicity, and the don't worry about it energy. That said, the main reason for commenting is that this recipe cries out for an orange dream version. And now I'm obligated to ACTUALLY try a recipe I saw on the internet. Do you think Gran Marnier is a terrible idea and I should just stick with orange extract? I wonder if I can do a frozen custard style with egg yolk.
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aragusea
No. No. Carbon Dioxide doesn't crowd out oxygen. It's actually an inherently toxic gas, in relatively low concentrations. (It's even an issue with overcrowded classrooms with poor ventilation)
You will die of CO2 poisoning long before you die of suffocation, if trapped in an air-tight chamber, for example.
Either way, you're dead, so it's a bit of a moot point. But still.
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No. No. Carbon Dioxide doesn't crowd out oxygen. It's actually an inherently toxic gas, in relatively low concentrations. (It's even an issue with overcrowded classrooms with poor ventilation)
You will die of CO2 poisoning long before you die of suffocation, if trapped in an air-tight chamber, for example.
Either way, you're dead, so it's a bit of a moot point. But still.
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Raymond
You can not afford enough dry ice to cause problems in the average kitchen. Adding windows, makes it even less possible. Wanna protect yourself, turn on a fan. As the CO2 off gasses, the fan blends it with the chemical make up of air and CO2 becomes half a dozen different chemicals already in air. No reason to scare people, just present the science.
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You can not afford enough dry ice to cause problems in the average kitchen. Adding windows, makes it even less possible. Wanna protect yourself, turn on a fan. As the CO2 off gasses, the fan blends it with the chemical make up of air and CO2 becomes half a dozen different chemicals already in air. No reason to scare people, just present the science.
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PureAsbestos
Excellent video. A couple notes:
0: 56 while the primary concern with carbon dioxide is usually displacing oxygen, it is actually toxic in higher concentrations even if there is enough oxygen
6: 20 I imagine the acidity of the phosphoric acid would generally outweigh the carbonic acid and thus you'd be tasting that more, but not sure
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Excellent video. A couple notes:
0: 56 while the primary concern with carbon dioxide is usually displacing oxygen, it is actually toxic in higher concentrations even if there is enough oxygen
6: 20 I imagine the acidity of the phosphoric acid would generally outweigh the carbonic acid and thus you'd be tasting that more, but not sure
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Christopher
How important is the speed of the mixer? I don't have a hand mixer that'll whip fast like that, but I do have a stand mixer that'll go fairly quickly, and has three different mixing attachments and a huge, stationery bowl, so like, would my Kitchenaid Stand Mixer be able to do that? And if so, which attachment, Paddle or Whisk?
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How important is the speed of the mixer? I don't have a hand mixer that'll whip fast like that, but I do have a stand mixer that'll go fairly quickly, and has three different mixing attachments and a huge, stationery bowl, so like, would my Kitchenaid Stand Mixer be able to do that? And if so, which attachment, Paddle or Whisk?
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