Instant Dry Ice Vanilla-Caramel Ice Cream

Start by preparing the base, which is the heart of our ice cream. In a medium-sized bowl (preferably metal or glass), place the egg yolks and sugar. Using a whisk or a hand mixer on low speed, beat the ingredients for about 2-3 minutes. The goal is to achieve a light, fluffy, and smooth mixture, known as zabaglione. The sugar should completely dissolve, and the mixture should double in volume and take on a pale, creamy color. When you run your finger along the bottom of the bowl, you shouldn't feel any sugar crystals.

In a medium saucepan with a thick bottom, combine the heavy cream and milk. Heat over medium heat, stirring occasionally with a wooden spoon to prevent the liquid from burning. Bring the mixture to the point where small bubbles begin to form at the edges of the pot and steam rises from the surface. The liquid should be very hot, but do not let it boil! Boiling could curdle the yolks in the next step.

Now the most important moment: tempering the yolks. This is the process of slowly raising their temperature so they don't curdle. With one hand, very slowly pour the hot mixture of milk and cream into the bowl with the beaten yolks in a thin stream. With the other hand, continuously and vigorously whisk the yolk mixture. Start by pouring in about 1/3 of the hot liquid. Once the ingredients are combined, you can pour in the rest of the liquid, still mixing all the while. This way, the yolks gradually acclimate to the high temperature.

Pour the entire combined mixture back into the saucepan. Place it over low heat and warm it, stirring constantly with a wooden spoon or silicone spatula, scraping the mixture from the bottom and sides of the pot. Cook for about 5-8 minutes, until the mixture thickens noticeably and reaches the consistency of a thin pudding. You will know it's the right moment when the mixture coats the back of the spoon, and when you run your finger through it, a clean trail remains. Do not let it boil!

Remove the saucepan from the heat. Stir in the vanilla extract and a pinch of salt into the hot mixture. The salt will enhance the flavor and balance the sweetness. Next, the mixture should be cooled as quickly as possible. Pour it through a fine sieve into a clean bowl to catch any lumps. Place the bowl in a larger container filled with cold water and ice (a so-called ice bath) and stir occasionally until the mixture reaches room temperature. Then cover the bowl with plastic wrap (so that it touches the surface of the liquid to prevent a skin from forming) and refrigerate for at least 1-2 hours, or preferably until completely chilled.

SAFETY FIRST! Dry ice has a temperature of -78.5°C and can cause serious frostbite upon contact with skin. Wear thick protective gloves (e.g., leather or ski gloves) and safety goggles. Work in a well-ventilated area, as dry ice sublimates into carbon dioxide, which can be harmful in high concentrations. If you have a block of dry ice, place it in a strong, clean fabric bag or wrap it in a thick towel and hit it with a hammer or rolling pin until you crush it into a fine powder. It's also a good idea to further break down the pellets.

Take the chilled ice base out of the fridge and pour it into the bowl of a stand mixer fitted with a whisk attachment. If you don't have a stand mixer, you can use a large metal bowl and a hand mixer. Start the mixer on low speed. Wearing protective gloves, use a spoon to gradually add the powdered dry ice to the ice base, one tablespoon at a time. After each addition, mix until the "fog" (carbon dioxide gas) settles a bit.

Continue adding dry ice and mixing. You will see a spectacular effect - thick clouds of white mist will rise from the bowl. The mixture in the bowl will start to thicken very quickly. Scrape the mixture from the sides of the bowl occasionally with a silicone spatula. Continue adding the powder until the ice cream reaches the desired thick and creamy consistency, typical of soft-serve ice cream or slightly firmer. The entire process should take no more than 5-7 minutes. You will not use all of the dry ice.

Your quick ice cream is ready! Immediately transfer it to chilled bowls or cups. Serve right away while it has the perfect, velvety consistency. Optionally, before serving, drizzle the ice cream with caramel sauce, creating appetizing swirls. Top with crushed butter cookies for added crunch. Enjoy!