Making ice cream using dry ice and a stand mixer is a extremely fun and easy process, and a great option for those who own a stand mixer but don’t own an ice cream maker… and just so you know, the stand mixer is also OPTIONAL too really, because all you really need is a bowl, a strong mixing paddle and a strong arm, you can go to town this way and make ice cream at home with no special gear, but the results you’ll obtain using a stand mixer will most likely be smoother and silkier. Dry ice is nothing more than carbon dioxide that has been frozen, reaching the extremely cold temperature of -109F or -78C.
Dry ice doesn’t melt, it evaporates (sublimation) which makes it very appropriate for making ice cream at home. It leaves no traces behind, all it really does is help bring the ice cream mixture to a very low temperature rather quickly, allowing for faster churning times and reducing water crystals which would form if the cooking of the mixture would happen at a slower pace. If you want a faster way of making ice cream, you’ll have to look into liquid nitrogen, we won’t cover that technique here today. Always handle dry ice with care, use heavy gloves, allow for good ventilation and always allow for total evaporation before a delightful spoon of home made ice cream! Here’s what you do:
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