How to Make Ice Cream in a Stand Mixer

Описание: The best way to make ice cream at home is to use a stand mixer and liquid nitrogen or dry ice. That’s right, we said it, it’s the best. This method works way, way better than countertop ice cream machines, which isn’t all that much of a feat, but it also produces better, smoother, and creamier ice cream than a Pacojet or a Ninja CREAMi.

Why? Because liquid nitrogen and dry ice are SUPER cold.

The key to making the smoothest, creamiest ice cream is freezing the ice cream base as fast as possible so that the water in the ice cream base freezes into super small crystals. Countertop machines just can’t do it fast enough, which is why they make ice cream that’s icier than store-bought stuff. But by adding liquid nitrogen or dry ice directly to the base and churning it in a stand mixer, you drop the temperature so fast that you produce the teeniest, tiniest ice crystals.
In this video, Grant Crilly shows you how to do it, and the small adjustments you have to make to the method, depending on which of the two ingredients you use. (Liquid nitrogen is available at hardware or welding stores and online at Airgas.com, while dry ice is sold in various big-box grocery stores, party supply stores, and online.)

For more recipes, techniques, and ice cream geekery, sign up chefsteps.com. With a Studio Pass membership, you can get access to the Ice Cream Class, along with a dozen other in-depth lessons from real-life chefs. Visit chefsteps.com/studiopass to learn more.

Ice Cream Class: https://www.chefsteps.com/classes/ice...

Liquid Nitrogen–Churned Ice Cream: https://www.chefsteps.com/activities/...

Making Ice Cream With Dry Ice: https://www.chefsteps.com/activities/...

Equipment:
Buy a Breville Bakery Chef™ Stand Mixer: https://www.chefsteps.com/en-us/produ...

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