Following National Ice cream day, we have put together a guide for chefs to experiment with their dessert selection of ice creams from using liquid nitrogen to an I Tim Pad. Read on to find out more...
Liquid Nitrogen
Liquid Nitrogen is a gas that has a boiling point of -320°f and can turn ice cream freezing cold in less than a minute! The gas can be useful for made-to-order ice creams as customers can customise the flavours they want the most.
How to use Liquid Nitrogen?
Transfer your ice cream mix to an electric metal mixer and turn on to a low speed. Add the nitrogen in small amounts to let the steam clear to check if the mixture is freezing. Once the ice cream has frozen, it can be served to customers.
Click here for a recipe on how to make liquid Nitrogen ice cream by ThoughtCo.
Semifreddo
A Semifreddo is an Italian dessert that is essentially part ice cream and part mousse that is frozen solid in a mould. Many recipes of Semifreddo consist of using meringue or foamed egg yolks or both.
How to make a Semifreddo?
Line a freezer proof mould with a double layer of clingfilm with extra over the edge. Separate the eggs and whisk the egg whites until stiff peaks form and discard the egg yolks. In a separate bowl, mix together cream, sugar and flavourings of your choice until it thickens. Then, fold the egg whites into the cream and pour into the mould, wrapping the excess clingfilm over the top. Leave in the freezer for a minimum of 4 hours before serving.
Click here for a recipe on how to make Semifreddo ice cream by The Spruce Eats.
Dipping dots
Dipping dots are ice cream treats that are made using liquid nitrogen that were often found at amusement parks, stadiums fairs and shopping centres in America. They consist of tiny beads of different flavours of ice cream that is flash frozen.
How to make Dipping dots?
Prepare one or more flavours of ice cream and drizzle the first flavour onto liquid nitrogen and stir the nitrogen whilst adding the ice cream mix. If you are unable to drizzle, you can use a baster or a clean ketchup bottle to create the droplets. Once the droplets are frozen, they are ready to eat or can be stored in a freezer.
Click here for a recipe on how to make dipping dots by The Gracious Pantry.
Spumoni
Spumoni is traditionally a mix of cherry, pistachio and chocolate/vanilla ice cream that are layered on top of each other mixed with nuts and/or candied fruit. Each layer of Spumoni is often more than just ice cream, for example, the chocolate layer may have chocolate shavings, the pistachio layer will have pistachio nuts and the fruit ice cream will usually have candied fruit (traditionally cherries). This delicious treat began in Italy in 1939 and is similar to the popular Naples dessert Neapolitan ice cream.
How to make Spumoni?
If you want to create your own Spumoni Ice cream, click here for a recipe by Master class.
I Tim Pad
This frozen dessert was originated in Thailand and is also known as 'Thai rolled ice cream' or 'stir fried ice cream'. Instead of the ice cream being churned in a mixer, it is flash frozen on a flat, frozen pan and then rolled into ice cream rolls. I Tim Pad is essentially a street food but if you are organising a Thai night, this would be a great talking point for customers.
How to use an I Tim Pad
Pour your chosen flavour of ice cream onto a frozen, metal, flat pan and sprinkle other ingredients (optional) on top. Using a flat paint scraper, flatten the ice cream until there is a thin layer across the pan and then scrape the ice cream of to create the rolls.
Click here for a recipe on how to make I Tim Pad ice cream by The Traveler Junkie.
How are you creating your ice cream? tag us on our social media @bunzllockhart
Following National Ice cream day, we have put together a guide for chefs to experiment with their dessert selection of ice creams from using liquid nitrogen to an I Tim Pad. Read on to find out more...
Liquid Nitrogen
Liquid Nitrogen is a gas that has a boiling point of -320°f and can turn ice cream freezing cold in less than a minute! The gas can be useful for made-to-order ice creams as customers can customise the flavours they want the most.
How to use Liquid Nitrogen?
Transfer your ice cream mix to an electric metal mixer and turn on to a low speed. Add the nitrogen in small amounts to let the steam clear to check if the mixture is freezing. Once the ice cream has frozen, it can be served to customers.
Click here for a recipe on how to make liquid Nitrogen ice cream by ThoughtCo.
Semifreddo
A Semifreddo is an Italian dessert that is essentially part ice cream and part mousse that is frozen solid in a mould. Many recipes of Semifreddo consist of using meringue or foamed egg yolks or both.
How to make a Semifreddo?
Line a freezer proof mould with a double layer of clingfilm with extra over the edge. Separate the eggs and whisk the egg whites until stiff peaks form and discard the egg yolks. In a separate bowl, mix together cream, sugar and flavourings of your choice until it thickens. Then, fold the egg whites into the cream and pour into the mould, wrapping the excess clingfilm over the top. Leave in the freezer for a minimum of 4 hours before serving.
Click here for a recipe on how to make Semifreddo ice cream by The Spruce Eats.
Dipping dots
Dipping dots are ice cream treats that are made using liquid nitrogen that were often found at amusement parks, stadiums fairs and shopping centres in America. They consist of tiny beads of different flavours of ice cream that is flash frozen.
How to make Dipping dots?
Prepare one or more flavours of ice cream and drizzle the first flavour onto liquid nitrogen and stir the nitrogen whilst adding the ice cream mix. If you are unable to drizzle, you can use a baster or a clean ketchup bottle to create the droplets. Once the droplets are frozen, they are ready to eat or can be stored in a freezer.
Click here for a recipe on how to make dipping dots by The Gracious Pantry.
Spumoni
Spumoni is traditionally a mix of cherry, pistachio and chocolate/vanilla ice cream that are layered on top of each other mixed with nuts and/or candied fruit. Each layer of Spumoni is often more than just ice cream, for example, the chocolate layer may have chocolate shavings, the pistachio layer will have pistachio nuts and the fruit ice cream will usually have candied fruit (traditionally cherries). This delicious treat began in Italy in 1939 and is similar to the popular Naples dessert Neapolitan ice cream.
How to make Spumoni?
If you want to create your own Spumoni Ice cream, click here for a recipe by Master class.
I Tim Pad
This frozen dessert was originated in Thailand and is also known as 'Thai rolled ice cream' or 'stir fried ice cream'. Instead of the ice cream being churned in a mixer, it is flash frozen on a flat, frozen pan and then rolled into ice cream rolls. I Tim Pad is essentially a street food but if you are organising a Thai night, this would be a great talking point for customers.
How to use an I Tim Pad
Pour your chosen flavour of ice cream onto a frozen, metal, flat pan and sprinkle other ingredients (optional) on top. Using a flat paint scraper, flatten the ice cream until there is a thin layer across the pan and then scrape the ice cream of to create the rolls.
Click here for a recipe on how to make I Tim Pad ice cream by The Traveler Junkie.
How are you creating your ice cream? tag us on our social media @bunzllockhart
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