You’re not limited to only using your JetChill machine with Cocktails and other Mixed Drinks — there are also many food applications you can experiment with. We’ve detailed some of our more popular ones below!
The final Dry-Ice Cream served with a Strawberry Top 🍓.
Dry-Ice Cream (Level: Advanced)
One of the most exciting ways you can make use of the unique powdered form of dry-ice produced by the JetChill machine is by making “Dry-Ice Cream”. This is akin to the Liquid Nitrogen Ice Cream produced by innovative chefs like Heston Blumenthal but is much safer to handle and produce. Liquid Nitrogen boils at around -196*c whereas Dry Ice is around -78*c.
Since the powdered Dry Ice dissipates so quickly in liquids, its very easy to combine it with a mixture of Milk, Cream & Sugar Syrup making a quick and easy Ice Cream. It takes around 1–2mins of mixing to create the dessert so is perfect for a bit of table-side theatre. You can see the mixing process & recipe below:
25ml Full Cream Milk
25ml Single Cream
15ml William Fox Syrup (We used Coconut, but also tried Bacon 🐷)
Approx 1.5 Dry Ice Powder Pucks
Step 1: Pour the Milk, Cream and Syrup into a double-walled Boston Tin or similar. Thanks to American Metalcraft for ours!
Step 2: Carefully add a Dry Ice Puck to the mix (add another later if required).
Step 3: Stir the mixture vigorously. It should take around 1 minute for all the powder to dissipate safely. WARNING: Be careful to make sure that there are no small chunks of dry ice remaining. Although far less harmful than pellets, small chunks of dry ice powder can still be dangerously cold. We recommend professional supervision.
Step 4: The Ice Cream should now be a thick and creamy consistency, enough to hold on to an upturned spoon. It’s now ready to plate up with your choice of garnish.
Carbonated fruit is already served in some of the world’s top restaurants. Making it can often be a messy and difficult affair. Using only an iSi Whipper, some fruit and JetChill Dry Ice powder, we can make some delicious fizzy fruit effortlessly. Perfect for unusual after-dinner bites, an addition to prosecco or a different garnish.
Step 1: Assemble all the equipment you need. We chose a variety of fruit but this technique works best with berries and especially grapes!
Step 2: Add 1 or 2 Dry Ice pucks to the iSi Whipper, follow with the fruit and seal tightly closed.
Step 3: Leave for 10–20mins at room temperature and then chill before serving (we recommend chilling for at least another 40mins). You can see the Carbon Dioxide gas escaping in the picture above.
Step 4: Gently shake out the fruit onto a serving plate. The fruit should stay carbonated for at least 10–20 minutes and even longer depending on atmospheric conditions.
Infused Vapour Cloches
It’s very easy to add theatre to beautiful food serves, in much the same way as we do with cocktails. You can also add different flavours to infuse into the food and awaken the diner’s taste buds. We use Vapour Drops from Vapour Mixology alongside our own Vapour Cloud. Here’s how it’s done:
Step 1: All you need is your choice of food (we’ve used Sushi), a suitable cloche, a Vapour Cloud, charged JetChill Glass and Hot Water. Also any Vapour Drops if you want to infuse flavour.
Step 2: Add the Hot Water to the vapour cloud alongside any Flavour Drops and seal the lid with the top and attached hose.
Step 3: Fill the cloche through the porthole (if it has one, otherwise prop the hose under the rim of the glass if not) and leave to infuse for 30 seconds.
Step 4: You can now lift the lid and amaze your diners with some visual and olfactory theatre!