dry ice in ice cream maker 5061forever I not hospital thinking it batches the mechanism desired is heat transfer - related to temperature difference, rate of transfer, and size of sink. 1) Heat of sublimation is the...
I googled but didn't find enough information, so I'm hoping someone here can help-
I'm headed to a picnic on Saturday and was thinking about taking my ice cream maker, although that means lugging a lot of ice and waiting forever for multiple batches, since there will be a lot of people there. I don't have ready access to the safety gear for liquid nitrogen ice cream, but I was thinking about using dry ice in my icecream maker to speed it up. I don't want to throw dry ice into the mix itself because the dry ice may not be food grade, and I don't want the risk of someone taking a bite and having some dry ice that hasn't fully sublimated (errr...emergency hospital trip).
So, I can buy 1-lb bricks of dry ice for 99 cents each, and I was thinking I could either use just dry ice, or maybe dry ice into a salt water solution around my cannister to speed up the freezing. Does anyone have experience with how much to use, whether or not to use salt water, and anything else that I should watch out for? Any experience with how much faster the ice cream finishes as compared to the, oh, 30 minutes(?) that it would take with just ice and salt? I'm thinking I'll be making 4-5 batches total and I'm definitely interested in making it there, not making it in advance and taking it frozen.
Any advice or suggestions welcome.
Thanks, Keith
