DIPPIN’ DOTS BANANA SPLIT ICE CREAM

VANILLA
1½ cups whole milk
1 cup heavy cream
¾ cup fat-free half-and-half
½ cup granulated sugar
⅛ teaspoon salt
1½ teaspoons vanilla extract

STRAWBERRY
1½ cups whole milk
1 cup heavy cream
¾ cup fat-free half-and-half
½ cup granulated sugar
⅛ teaspoon salt
2 teaspoons strawberry extract
10 drops red food coloring

BANANA
1½ cups whole milk
1 cup heavy cream
¾ cup fat-free half-and-half
½ cup granulated sugar
⅛ teaspoon salt
1 teaspoon banana extract
10 drops yellow food coloring

CHOCOLATE
1½ cups whole milk
1 cup heavy cream
¾ cup fat-free half-and-half
6 tablespoons granulated sugar
⅛ teaspoon salt
½ cup Hershey’s chocolate syrup

ALSO REQUIRED
5 to 10 liters of liquid nitrogen
1 large Styrofoam cup
1 sewing needle
Large metal cocktail shaker
Dry ice for storing
Ice chest


Cooking method

1-Make the ice cream base by combining the milk, cream, fat-free half and-half, sugar, and salt as required for the flavor of your choice in a medium saucepan over medium/low heat. Stir often as the mixture heats, then remove the pan from the heat as soon as the sugar is dissolved. Add the flavorings and colorings (if required) to the pan, then pour the ice cream base into a sealed container and chill in your refrigerator (or freezer for a quicker chill) until cold. Repeat with the other flavors, if you are making more than one.

2-To make beads of ice cream, poke 16 to 20 evenly spaced holes in the bottom of a large Styrofoam cup with a needle. Put on your gloves and protective eyewear before handling the liquid nitrogen. Fill a metal cocktail shaker about three-quarters full with liquid nitrogen. Hold the Styrofoam cup 4 to 5 inches above the liquid nitrogen and fill the cup with the ice cream base flavor of your choice. Let the ice cream base dribble into the liquid nitrogen. When around a quarter to a third of the cup has emptied, pour the liquid nitrogen out of the shaker into a large metal bowl or another metal shaker, but don’t pour out the ice cream beads. Shake the shaker vigorously back and forth to free any beads that may have stuck together, then pour the beads into a container, seal it up, and place it in an ice chest with dry ice.

3-Repeat the process with each flavor of ice cream until you have used up all of the liquid nitrogen. You may not use up all of the ice cream base.

4-Combine equal parts of each flavor to create a banana split–flavored ice cream mix. When the dry ice has evaporated, store the ice cream beads in your freezer.

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