Making Ice Cream is fun.
Especially if you’re making it from scratch (Deer, 2014, May 28). Making ice cream at home has suddenly become popular again thanks to Lasco Ice Dream (Gordon, 2016, January 24), a product that is basically powdered ice cream mix to which you add water.
Currently a $110 Lasco Ice Dream weighs 130 g and sells in two (2) flavours:
However, as any ice cream maker known, once you have these two base flavours, especially vanilla, you can add other flavours and colourings (Deer, 2016, January 24) and make other exciting variations on the product. I even came up with my own variation (Deer, 2016, March 19) which I dubbed Glow-In-The-Dark Foska Oats, Guinness Lasco Wray and Nephew Rum Ice Cream.
But one problems the product has it that the consistency of the product isn’t guaranteed, as it doesn’t taste like soft-serve ice cream you can get elsewhere. Also, if you were to go into business and buy bulk Lasco Ice Dream to sell to the public, using syrups to add flavours, you’d need away to refrigerate the product, which is an added cost.
To this end, I’ve written this article to demonstrate how you can make instant self-serve ice cream in less than 15 minutes that requires no refrigeration.
How to make self-serve Lasco Ice Dream ice cream in 15 minutes
The missing magical ingredient appears to be dry ice as demonstrated in the video below:
Simply mix the Lasco Ice Dream like normal adding whatever additional ingredients you like to have to give it that special flavour and texture. Then take the dry ice, crush it with a mallet and slowly add it by the spoonful while mixing the Lasco Ice Dream mixture. Increasing the mixing speed until the ice cream has the fluffy consistence of soft self-serve ice cream.
The Dry Ice, which is frozen carbon dioxide, transitions from solid to gas in a process call sublimation (Cole, 2016, 21 July). This process produce bubbles in the mixture which escapes, giving the ice cream that wonderful fluffy airy texture in less than 15 minutes. Best of all, for a vendor, this is all done while the customer waits and the dry ice can be store in an igloo that’s opened only when dry ice is needed.
Truly, homemade instant self-serve ice cream has never tasted this good and it improves on a product that promises homemade goodness in every spoonful.
- Deer, L. (2014, May 28). How to make Glow-In-The Dark Ice Cream from Scratch using the US$25.95 Zoku Ice Cream Bowl. Retrieved from http://mythoughtsontechnologyandjamaica.blogspot.com/2014/05/how-to-make-glow-in-dark-ice-cream-from.html
- Gordon, T. (2016, January 24). Lasco Enters Market With Powdered Ice Cream. Retrieved from http://jamaica-gleaner.com/article/business/20160124/lasco-enters-market-powdered-ice-cream
- Deer, L. (2016, January 24). How JA$130 Lasco Ice Dream dessert mix will revolutionize the Jamaican Ice Cream market. Retrieved from http://mythoughtsontechnologyandjamaica.blogspot.com/2016/01/Lasco-Ice-Dream-dessert.html
- Deer, L. (2016, March 19). How to make Glow-In-The-Dark Foska Oats, Guinness Lasco Wray and Nephew Rum Ice Cream. Retrieved from http://mythoughtsontechnologyandjamaica.blogspot.com/2016/03/Glow-In-The-Dark-Foska-Oats-Guinness-Lasco-Wray-Nephew-Rum-Ice-Cream.html
- Cole, B. (2016, 21 July). Here’s How to Make Perfect, Fluffy Soft Serve—with Dry Ice. Retrieved from http://www.wired.com/2016/07/heres-make-perfect-fluffy-soft-serve-dry-ice/