Instant, carbonated ice cream made with dry ice

[@jamss207]

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.

[@Ouchmicabeza]

Yeah tbh i like the basic camera setup and unpolished live version

[@ethanschenk1666]

Agreed! And the ending had some chaotic “dad” vibes with the don’t hurt yourself! Dadam Ragusea ?

[@CQBguy234]

Such a great summation of what I was feeling watching this haha

[@johnseppethe2nd2]

Who the hell watches this channel for his personality? Most people that aren't either idiots or engaged in a parasocial relationship only care about the information.

[@brdbearbey]

This is a backhanded compliment lol

[@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.

[@Szanth]

... Black Lives Matter land?

[@moose4134]

thanks for sharing! glad yall were okay and noticed something 😅

[@campurriana]

Wow! I'm just giving you a thumbs up to put you on the top. Everyone should see this comment. Thanks for sharing it

[@user-ze7sj4qy6q]

took me like a solid minute to realize rhis was about the bureau of land management and not some kind of really weird dig against black lives matter lmfao glad ur good tho

[@aragusea]

Close one!

[@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

[@lonestarr1490]

Such a wholesome comment. Brought a smile to my face 😁

[@ohiasdxfcghbljokasdjhnfvaw4ehr]

yes! i much prefer this to just being shown a perfect recipe. it's far more like what cooking at home is actually like.

[@pAWNproductionsDE]

I was just thinking "the lack of major editing or background music makes this feel very much like old Julia Child stuff"

[@PersimmonHurmo]

I thought Adam was dead for a second. Good lard you frigging scared me.

[@bikalimark]

At two minutes i felt that something was off about the video... nothing bad in particular, just weirdly different. Realizing how good the video still is with (im hoping) a lot less work going into producing it, i'd be glad to see more of the format.

[@miabussell0229]

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.

[@vividclarities7860]

Iirc he did work in a radio station before KZbin so that explains the vibes you tend to get :O

[@LevelsOTT]

I wonder if it's a one time thing because he didn't want to have to move his camera around while working with dry ice. But I do agree, I like it and I wouldn't mind seeing more of it.

[@LARKXHIN]

The only reason I don't like it as much is because the captions are automated and not the script, but it's mostly accurate and it's a neat change. I do miss the little jokes in the editing.

[@miabussell0229]

@@vividclarities7860 He did! And was a professor of journalism. Definitely cut his teeth in radio, but again,,, this feels like such an evolution!

[@aragusea]

Thanks! With this recipe, it seemed like there was a lot to talk about but not very much to actually do, so I figured the ol' stand-and-stir format was appropriate this time.

[@RachelJade70]

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!

[@mcstotti8691]

Adam will be like: all the other videos took 7 times the effort. Yeah but we like this one.

[@boulderbash19700209]

I'm not American, so dry ice is difficult to get if you are not in the business that usually use it.

[@boa2999]

No, there's nothing unique about this dish. It's just (slightly carbonated) ice-cream. There's nothing unique about the recipe either, Heston Blumenthal has been promoting this way of making ice cream since the early 2000s as a more user-friendly alternative to his restaurant's liquid nitrogen made ice cream. I enjoyed Adam's video here where he explained a lot about it that Heston never did, but let's not make it into something that it's not.

[@boulderbash19700209]

@@mcstotti8691 Exactly. I rarely watch his podcast. It's ... boring.

[@FountainOfYoot]

​​@@boa2999 and Heston got it from Agnes Marshall from the Victorian era. This method is incredibly old. But it's really fun and a great interactive tool, especially for teaching kids (or feeling like one 😊). I make artisanal ice cream for a living and it's my favourite of the few methods I use.

[@gameovervirus2384]

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

[@ineedaname1341]

Also, two shots of vodka

[@whitneyschmitney]

Or also “Two shots of vodka” blblblblbblblblblblblblblp

[@theplayerformerlyknownasmo3711]

That's gonna become a meme.

[@a-mir905]

Also a little splash of olive oil

[@mrastleysghost]

@@a-mir905 just a *touch* of olive oil

[@friedwaldderlebendige8494]

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

[@glant5876]

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

[@travisgreene29]

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!

[@ezay8694]

Agreed

[@joshwhite5730]

Yeah it remind me of a more edited version Kenjis viseps

[@Scerttle]

It feels off the cuff, which is neat.

[@danosk1]

I am not, other more edited videos are so much better to look at. This is boring

[@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 ❤

[@tonymouannes]

Dry ice is no joke. It has fun properties, but should be handled with care. Also, dry ice isn't an established consumer item, so telling people to use it without explaining the dangers would be very negligent.

[@SG2048-meta]

@@tonymouannes Yeah, Adam did a good job explains the dangers of dry ice. I was scared for a second he wouldn’t do that and people would hurt themselves. Dry ice is dangerous and should only be used when necessary.

[@ieatlegos]

Far and away his most chaotic video and I feel seen.

[@Malaphor2501]

"Make good decisions!"

[@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

[@aokaze-minotaur]

The best ad transitions are unexpected, and that was definitely unexpected

[@matthewsmith5169]

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.

[@ibnibz2636]

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

[@tylervue306]

Agreed, it just feels so natural, like I’m in the room with him.

[@tyking1533]

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.

[@kenshinjenna]

Egg yolk-based Ice cream? I am intriqued - what are the ingredients/rough ratios?

[@pigeon1923]

​​@@kenshinjennaOoo I make a mean almond milk custard ice cream. Normally I use: 2 1/2 cups unsweetened almond milk _(you can use any milk)_ Pinch of salt 2 tbsps vanilla extract 3 large egg yolks or 4 medium ones 1/2-1/3 cup sugar 3 tbsp or more bought cake frosting, flavour of your choice Just make a custard with the egg yolks, sugar and almond milk. Once it's off the heat I add the frosting. It really helps give it that rich, ice cream flavour and velvety texture that's I've missed. It's also less icy because of the fat in the frosting. You can skip it but it's just not as decadent imo. I don't have an ice cream machine nor can I get my hands on some dry ice so I use an immersion blender. i blend it up ever time it starts to set up in the freezer until I've got the consistency I'm after. You can also use a hand mixer. A cheat that I do when I'm super lazy is to use a vanilla flan powder, it tastes the same and sometimes I prefer it. You just warm up some milk of your choice, add it to the flan powder and warm for 5 minutes and now you've got "instant" custard. Let it set. You can also freeze the mixture to save time. Add 300ml milk to a blender. Add the set or frozen flan, some store bought frosting, extra vanilla, flavourings and a pinch of salt. Blend until you get a "melted milkshake" consistency. I do the same thing with the immersion blender. Never had it fail once

[@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!

[@Vivypips]

Yeah, it feels very familiar like a family member going through one of their favourite recipes with you. I like his old format, but I like this too. This was absolutely a success.

[@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.

[@bibarrel5111]

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

[@orjaviisi6519]

Also remember that depending on where you buy the dry ice, it might not be safe for consumption. I remember making ice cream with dry ice blocks from a chemical provider company here in Finland (since we don't have dry ice in supermarkets here), and later learned that I bought the wrong kind of dry ice (it was cheaper) and it was not meant for making food, since it had been squeezed from factory output and it might've contained remnants of other chemicals. Well, I'm still alive after 13 years so there probably wasn't any kind of dangerous levels left, but just so that you know, please make sure the dry ice is food-grade!

[@scarletice]

I just got done trying this out with my girlfriend, it worked great and was super fun! We made 6 different flavors. Ube, mango, and banana using extracts. Chocolate using cacao powder, maple using maple syrup, and sweet cream.

[@bennyedelman6831]

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.

[@unnamed9858]

At the science fair last month, the people at the chem lab did an ice cream demo with liquid nitrogen and it made genuinely the best ice cream I'd ever eaten. Tasted like expensive gelato with a creamy finish. I'd recommend you to try making some if you ever get the chance to.

[@CC-ql9yq]

Smitten Ice Cream does it that way too. It's divine, but a little polarizing.

[@chrism45]

My guess is that there's too little air whipped into it since it happens so fast and no gases are involved like in the case of dry ice.

[@Karagoth444]

Did the same in chemistry class in high school. The texture just can't be beaten.

[@shinybugg9156]

It's because the ice cream freezes so fast that the ice crystals are tiny!

[@mumter]

Another fun dry ice recipe is 'fizzy fruit'. Real basic, just put some dry ice and fruit into a large container and seal. Be careful with the potential pressure. Leave it overnight, then open and enjoy!

[@RolloTonéBrownTown]

I stopped watching this channel for a few months but I came back for this simply because the idea of using dry ice to make food is, frankly, provocative. I'm only 2:08 in so far so let's see what happens!

[@zerg539]

We used to do this as a demo for chemistry, but we used slightly larger chunks and told everyone to keep stirring with their spoon until there was no more fog. Probably a tad on the dangerous side but it was our alternative to making Dip N Dots when we could not get a refill on the liquid nitrogen.

[@Jammerjoint]

Hey Adam, it's worth noting that it's not just frostbite that's a concern with large chunks. A large piece of dry ice can stick in your throat, causing asphyxiation and death (both by blocking your airway and generating CO2).

[@tapiwaguzhamade]

professional ice cream maker here in Cape Town. We make exclusively African flavours of ice cream (which ironically is quite rare on the continent). I have been hand churning ice cream with dry ice since 2010, after seeing the technique on a cooking show. Here are some more pro tips for anyone else seriously considering doing this: 1. Try and buy 3 mm dry ice pellets if they are available. They look like grains of rice and don't need to powderised in any way, straight into ice cream. Use a large metal dishing spoon to transfer the pellets into your ice cream base 2. If you have a kitchenAid type mixer you can set it on a slow speed and also slowly add the dry ice for more control 3. I prefer to churn using a wooden stick to minimise the the introduction of air into the ice cream. The more air and fat in your ice cream, the lighter and creamier the texture indeed, but also the less you are able to taste. For our cafe, we are introducing people to entirely new flavours so dense texture is great for a constant, on the tongue, flavour experience. Bold flavours arent a concern here, but new or delicate flavours benefit from the density. If you want a fluffier experience, go the Adam way. Historically ice cream is whipped this light as a way to also save on costs since it is sold by volume and not by weight. A big looking scoop does not always mean more ice cream. 4. If you already have a polystyrene container (please lets not buy unnecessary polystyrene), you can keep your dry ice in it, taped up close and in the freezer. It will last more than 24 hours this way depending on the starting weight. It will always completely sublimate over time but insulation and cold storage temp goes a long way. 5. The fizzy tang is most intense during and just after churning, partly because there are still mini pockets of dry ice powder in the mix. I recommend leaving the ice cream in the freezer for about 20 min if you are looking to be certain all the dry ice has sublimated completely. 6. You can also freeze some of your toppings/fillings with dry ice so that they don't bleed/run/get soggy when they interact with the molten ice cream. Add them just before the ice cream is fully set and they will be as crunchy etc when you eat the ice cream. 7. The denser the ice cream base/sorbet the less bubbly it will be during churning, less dense bases will bubble and froth way more. So you may need to adjust your container size accordingly. 8. Finally, buy about 1 kg of dry ice pellets for every 4 litres of ice cream, up to 2 kg dpending on how hot it is. If you are looking to be thrifty with the budget, make sure your ice cream is also chilled at fridge temp before introducing the dry ice. Anything warmer will need more dry ice to cool down and THEN freeze. here is a little video of us making some smoked ice cream instagram.com/reel/CrNHbMyqVrf/

[@TheQxtm]

This is a really cool comment. What were some of the best flavours you’ve made?

[@tapiwaguzhamade]

@@TheQxtm we dont repeat our menu so picking a favourite out of +1400 unique flavours is tricky. The best moments though are when you are able to heal someone's traumatic memory around a particular ingredient from their childhood, or when you introduce someone to something they have undervalued in the past and help them learn more information about our continent and its food and biodiversity. For a lot of Africans we dont always value our own culture, history and foods. There tends to be an affinity for Western vibes so our cafe is trying contribute to the conversation around colonial legacy and the inherited value systmes. My perrsonal favourite is mopane caterpillar and sorghum biscuits OR kapenta (salt cured, dried fish) and toffee. The caterpillars are ground into a flour while dry and once baked they smell and taste nutty! The fish one is our answer to sea salt caramel. Obviously people have strong feelings about eating grubs in general, or even the idea of a fish based ice cream. That is why I love these two flavours. They subvert so many expectations and stigma and whenever I use the base ingredients, those flavours always sell out quickly. If you are interested in following the story, just google Tapi Tapi ice cream. A lot has been published about our work. and here is a nice brief documentary about us kzbin.info/www/bejne/ZpSZcmiNd7t8i5I&ab_channel=Nederburg

[@maximuskay1]

I need to visit your ice cream shop, it looks divine!

[@oafkad]

I like how raw this video was. Very pleasant, wasn't trying to bash my head in with sounds, cuts, and other magical nonsense.

[@hikari_no_yume]

About safety: having chunks of dry ice hit your tongue is bad, but if you swallow those they'll burn your insides, which is potentially even worse! So blitzing into a fine powder and trying to avoid any chunks is not something anyone should skip.

[@jaredf6205]

But uh… don’t use a glass blender, the cold will 100% crack the glass.😅

[@BBagent6]

I love seeing anyone getting so giddy about something they want to share that the way the speak starts to break a bit from the excitement. thanks Adam for this video, cheers!

[@scorpia3215]

love the casual style of this one! great method too

[@michaelkalin2209]

seriously love this real-time format. it feels very laid-back and conversational, compared to your more authoritative and scientific videos (WHICH I ALSO LOVE!). major bonus is that you probably don't need to do as much work memorizing a script and getting the perfect take !

[@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.

[@CyanPhoenix_]

agreed - for a video as simple as "use dry ice to make ice-cream" the usual video quality would feel a bit overdone, this was perfect for such a simple thing but also just a great idea!

[@JP-pz2bv]

MOOOOOM!!! MOOOOOOOM!! ADAM IS MIXING COLD AND CREAM TO MAKR ICECREAM!!!!!

[@mezzanine9275]

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.

[@jukesngambits]

I like how chill and relaxed this is

[@jek__]

This is neat! I always loved lemon ice cream and other frozen dairy/egg foods because the acid changes the texture of the dish slightly, the carbonic acid would also play that role

[@zephon13]

I did this about a year and a half ago after having a bunch of leftover dry ice from an event. Carbonated ice cream is so awesome. It gives the ice cream a unique flavor and totally changes the texture.

[@rymlks]

I almost died grabbing this stuff for a customer once! Our giant cooler that we kept dry ice in was nearly empty and somebody wanted some. There was nobody else around so I had to grab a bag for them. While I reached way down into the dry ice container, I took one breath and immediately the world went black. Luckily I quickly realized my mistake and pushed myself away before falling on the ground blinded by the lack of oxygen. I ended up being mostly fine, but I had a pounding headache for the rest of my shift. So yeah, make sure you don't suffocate yourself with this stuff!

[@katl8825]

Glad you’re ok! Not sure if you still work at the same place but I hope there’s some kind of better safety policy in place to prevent a repeat of what happened to you :( Dry ice can be dangerous stuff!

[@radicaloctagon9449]

You seem really happy in this video specifically and that makes this video even more enjoyable because I love seeing people happy 😌. I hope you continue to be happy and thanks for the awesome video!

[@CesarLopez-rs1vg]

This video feels so much more casual but I like it

[@niallduggan5522]

Yes! Adam is back! This is my now favourite video recipe of the year. Adventurous recipes with precautions and a clear focus on having fun and genuinely enjoying it. Thank you Adam😀.

[@mainframe1608]

I can’t believe John Wick decided to stop his life of action to pursue making cooking videos!

[@Dadwar_Real]

seeing you talk with us through it is such a nice change of pace, not that i dont love your other style vids, i do.

[@EvKem]

Can't tell if its just a happy accident but everyone seems to take this as a big neat shift in format when, really, I think Adam just had to set the cameras up somewhere static and all-purpose because the dry ice melts so fast he doesn't have time to move the cameras around

[@Vallun]

this was aan interesting recipe and it was good to see you having fun with it

[@plewelly]

I liked the free-flowing single shot vibe here. You probably did that cause that’s just how this recipe works but it made for a cool video

[@jacksonhiatt4174]

Planned on trying this out for my family on the fourth of July but there's been a dry ice shortage in my area for some reason. I was checking in with stores and they said they didn't have any in stock and hadn't gotten shipments in a long time. House sitting for my parents two cities over, and got lucky with their local grocer last night. Turned out great! Getting the timing of adding and mixing the dry ice took a bit, but really enjoyed it with some whole Raspberries and purree added in.

[@karier7921]

Love this style of video, feels more.. Personable!

[@JohnDlugosz]

6:11 In carbonated water, less than 1 part per thousand forms carbonic acid. The bulk of it is simply dissolved. The amount that can be dissolved increases as the water gets colder.

[@liampouncy7808]

Adam, carry on making videos because I'll carry on watching them. But... this video is especially amazing, it felt really fun.

[@Name-xs3bd]

Love the feel of this video, gets the recipe and method across perfectly with the feeling like my dad is showing me something. Perfect example of someone who loves their job, and that positivity feels contagious, thanks Mr. Ragusea!

[@Seltyk]

I think I prefer the typical Adam format, but this is a welcome change of pace to mix things up, though I'm sure it was in large part inspired by a time crunch between sponsor obligations and your Penn State talk. It's certainly more relaxed and carefree which is a quality I appreciate from presenters of all kinds.

[@nabibbs2402]

This video gotta be the best from Adam recipes out there, there's something chill and soothing about it. not sure if it's better but its different and it's cool

[@nicoskefalas]

Can’t wait to make this one!!! Hey Adam

[@oviniboy]

loved the new format, we like to see people we like having fun

[@TheBromie]

This video felt the closest to a tv cooking show than any other of your videos 😆

[@mavenYGO]

I'm a big fan of this format. I'd love to see more instant recipes with this 'live' feeling to them

[@godotblendno.1077]

Love this style - reminds me of television cooking shows

[@caelan5301]

This is extremely fun. I work at a clinic, and occasionally we get meds in the mail that need to stay frosty, so they ship it with dry ice. I always make sure I take it home when that happens to do exactly this.

[@feracitrum]

Love this new format. It kinda gives off those old TV cooking shows vibes, which is super cool

[@AA-gt1ge]

I was mesmerized watching this, and the segway into rosetta stone cracked me up. Good job.

[@Im_Ryan]

Not sure how I feel about this format yet, I think I like it though. When he was talking about the mixing in felt like one of those older infomercials about a sham wow or something, lol

[@SC-RGX7]

Absolutely love this format of video. Quick, straight to the point and entertaining.

[@ssj3gohan456]

Was going to comment that this looks low-effort, but it's actually great. I feel like I completely absorbed the recipe and had some good entertainment value out of it as well. Not sure exactly how this video came to be but this is a good variation once in a while to your regular content.

[@saratakkoush6109]

this is so precious, seeing adam have this much fun in the kitchen is refreshing.

[@Just_a_commenter]

Pardon the pun, but dry ice cream seems pretty cool. You have my attention!

[@littlevinster2224]

Nice one! I'm a fan of the more traditional cooking show vibe! (although still like the usual stuff 👍)

[@vexsimp]

I really like this new format, it feels more like TV and not so much like a youtube video. Como siempre, excelente vídeo Adam :)

[@sabojude]

I love this video. I'm really getting the vibe that you're enjoying what you're doing here, and that enthusiasm is infectious.

[@User_Un_Friendly]

We need a sherbet recipe! That actually makes sense with dry ice. 😋

[@m1scmus1c]

So confident, concise, and casual. In this style, Adam really reminds me of Alton Brown back in the day

[@TheIrishAlchemist205]

HUGE Alton vibes!

[@sambotlon8652]

You even manage to make Alton proud by making ice cream… now that’s some good eats

[@a.u.3371]

Another instant ice cream method which is more delicious, cheaper, safer, and tastes better, is using Labneh (some type of greek yogurt), and adding cocoa/flavoring + sugar to remove the acidity. And its delicious

[@runwords_]

If you fear for small dry ice chunks then storing your ice cream in the freezer overnight will help allow it to sublimate out. It may reduce the fizziness but it’s safer.

[@pseudoplotinus]

Are freezers less cold than is needed to keep dry ice?

[@daltonwiggins8302]

@@pseudoplotinus Freezers are typically around 0F (-17C), while dry ice starts to sublimate around -108F(-78C), so your freezer will not keep the dry ice from sublimating

[@danielcurtis1434]

FYI also works if your dog dies while away from home. It will delay composition for about 2 days with around $50-100 of dry ice. It’s not cheap but you can make it cheaper if you mix water ice. The dry ice will.keep the water based ice cold and increase the insulation while also absorbing heat more evenly. The water ice will also keep your pet from freezing which you ideally don’t want. Sorry for bringing it up but it’s a good option!!!

[@dingo4530]

This looks like an experiment in videographic economy and I think it worked!

[@davidshi451]

I bet the texture was really smooth! Supposedly in ice cream made from dry ice (or even liquid nitrogen!) the ice crystals barely have time to form and are pretty small, giving it a very smooth texture. Also, did you know dry ice is a generic trademark?

[@tomasomiachain2403]

Does the carbonation not make it taste sour, like gone off milk? I've tasted first hand what happens when you carbonate milk, does the dry ice not carbonate to that extent or maybe cream reacts differently to the carbonation than milk 🤔 Also, I enjoyed the more "live cooking" style for this video, I doubt it would work as well for most recipes, but for this quick and easy one it worked a treat, great as always :)

[@runwords_]

Carbon dioxide partially converts to carbonic acid when dissolved in water so that might explain your experience. Milk isn’t sweet by itself so perhaps the sweetness from the sugar in ice cream balances out the sour like it does in lemonade

[@barneylaurance1865]

I think to present live or as-live for most recipes you'd need to have multiple parts and copies prepared in advance for different stages of the recipe. Do a few seconds of chopping That's what they do on live tv shows. Chop a quarter of a carrot, then add it to the the 5 carrots you chopped earlier. Get one copy ready to bake put it in the oven, take one made earlier out and start eating.

[@elvenskill0]

Adam, as you said the "coca-cola taste" effect is because it does have carbonic acid inside the ice cream mixture, but also because you made a vanilla ice cream. One one the main ingredients in the Coke formula when it comes to flavour profile is vanilla, the main difference between "coke" and "vanilla coke" is the ammount of vanillin added.

[@happyyellowbumblebee]

my favorite adam

[@stereoberryes]

people don't usually realize how close cooking is to science, so I'm glad you're bringing in more science-y things like dry ice into the kitchen to blur that line!

[@HeisenbergFam]

At this point I wouldnt be surprised if Adam's next video would be cooking meth

[@lagspresso]

I love how casual this video feels.

[@Notabot-2112]

I feel like this could work really well with a sherbet or sorbet kind of recipe, it would blend well with the carbonation.

[@DysprosiumMr]

I love that this was a low effort video, but at the same time I enjoyed it all the same. Adam, if you're reading this, the format works just fine!

[@luna-futures]

"Try not to touch it" Waves hand around the ice while talking 😮

[@evanc.1591]

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!

[@danielwilson1187]

this has Adam huffed a load of CO2 vibes and is super relaxed and happy. I like it ❤

[@morgastic23]

I love this. Not only does it look super easy, I love how there's no real voice over stuff you're just talking as you make it because of how fast it is. And I just love the vibe of eating ice cream while in sweats. There's something really.. real? about this. And I love it. Keep up the good work, huge fan of all you've done. Seen every episode and I've bought your knife as well as some of the products you advertise and I'll use your affiliate link.

[@solowplaysmc9013]

Adam has reached that point of cheffing where he's basically just a scientist

[@azibfansuri318]

love this new format! would love to see it more often if a recipe can be done in this setup :D

[@sebastianelytron8450]

7:49 Is that a cockroach? Wtf?

[@coryman125]

Glad you included all the safety warnings! I saw Matt Parker do this (less successfully) a few years back and he too was careful to say that it's dangerous mixing dry ice directly in. These looked really good though!

[@crewsd]

Finally tried this today - worked well and was a lot of fun! I used 2 cups heavy cream, 1 cup whole milk, 3/4 cup sugar, glug of vanilla. I bought ~3 lb dry ice which turned out to be at least twice as much as I needed. I found a blender to work pretty well for making it into snow, but there were definite chunks, so I let it set up in the freezer for ~30 minutes and the chunks disappeared.

[@domesticdingo1417]

I went to a nitrogen ice cream place in my neighborhood, and you can't totally see what they're doing with it but I assume it's a similar concept just dry ice swapped with (liquid?) nitrogen. I wonder if with this it has a similar texture to the nitrogen stuff, which is very smooth since it cools so fast the ice crystals don't form to be very large.

[@brebmann]

6:49 “put in like, I don’t know…a tablespoon of cocoa powder?”

[@finnjacobs]

I remember Grant Thompson - TKOR - doing a video on this many many years ago. Oh how I miss Grant

[@DemonzSlayer49]

I do like this format. You look like youre going to be doing something directly afterwards and ice cream is what youre craving rn. And then its real time so now i know exactly how quick it takes

[@Sebboebbo]

Da king is back baby he neva miss