When the Precise Kitchen Elf heard that I planned to make two different sherbets for Thanksgiving, he asked if he could make them with dry ice. Sure thing. We had seen it done at a pop-up dinner recently and he had a recipe in one of his cookbooks. So, when I was at work on Wednesday, Nonna and Nonno took him to get the dry ice.
sher·bet ˈSHərbət/ (noun) a frozen dessert made with fruit juice added to milk
or cream, egg white, or gelatin
R set his alarm clock and got up at 6am on Thanksgiving morning to make his bases. He did two - this one and a lemongrass-basil-raspberry sherbet.
- 2 C milk
- 2 C heavy cream
- 1/2 C lychee juice (he pureed canned lychee and strained out the pulp)
- 1 T ginger syrup
- 4 egg yolks
- 1 C organic granulated sugar
- dry ice
In a medium saucepan, bring the heavy cream and milk to a simmer. Add lychee juice and ginger syrup and allow flavors to steep for at least 20 minutes over low heat.
In a large mixing bowl, beat egg yolks and sugar until light yellow in color. Add half of the cream mixture into the egg to temper. Then add the yolk mixture into the cream mixture.
Over low heat, whisk the mixture until it thickens. Transfer to a cool metal bowl. Once cool, cover, and place in fridge and allow to for several hours.
When ready to serve, take the sherbet base out of the fridge. Add in chunks of dry ice with tongs and stir with a rubber (or wooden) spatula.
It will thicken to soft-serve ice cream consistency. If you wish it more solid, place it in the freezer. We served it soft on top of a quince crumble.