My friends, if you have never made ice cream in your life; you have to try it. I'm not just talking about making the base ice cream and then freezing it, or using a ice cream machine. I'm talking about freaking solid carbon dioxide. That's right, I used dry ice to make ice ream and let me tell you; it is the most childish and exciting way to make ice cream, ever. I made a hangout with my friends after a game of ultimate Frisbee and I swear when we were making that delicious ice cream we screamed like little girls. The dry ice creams a cauldron looking type of thing and it's the coolest thing ever. Maybe I'm just a huge dork, I dunno, but I had so much fun making this.
Ingredients
1. 2/3 cups of sugar
2. 3 egg yolks
3. 3/4 cups of milk
4. 3/4 cups of heavy cream
5. Lemon Zest
Prep Time: 5 - 10 min
Cook Time: Varies
Directions
1. Separate your egg whites and yolks. Combine your egg yolks and your sugar. Get a mixing machine to mix it up. You're looking for a light yellow, and when it has the consistency of a pudding. This will probably take 5 minutes.
2. Combine your milk, cream, and lemon zest. The lemon zest you can add as much as you want. As long as the aroma is strong enough then you'll be okay. You can choose any flavorings you want but I just thought the idea of lemon soda was pretty cool. Mix all those together in a pot and bring it to a simmer.
3. Once your liquid mixture is brought up to a simmer, combine your egg yolk mixture into the pot. Now put it on medium heat and keep stirring. We're going for a low and slow method. The main idea is to get the mixture up to at least 150 degrees Fahrenheit. That is the perfect temperature to create the best texture for this ice cream. Anything further past 150 F can lead to a eggy tasting ice cream. If you don't own a probe, always check the back of your spoon/wooden spoon. Run a line across the back of your spoon, if it doesn't close, your mixture is ready to turn into ice cream!
4. Now for the fun. If you have dry ice, just start chucking it in. Trust me. It works. Now I had to crush my dry ice into a powder form so it gets more surface area. It still works if you just throw in chunks of dry ice. Now if you don't have dry ice or an ice cream machine; putting it in the freezer and mixing it every 45 minutes works lovely too. It's just not as instant as you would get it with dry ice.
The carbonation from the dry ice creates the same type of feel when you drink soda! It's so awesome and it's so yummy. The fizziness that you get from the dry ice and the taste of the lemon zest mixed in with the ice cream; you basically get lemon soda flavored ice cream! It's amazing. Everyone needs to try making this at least once in their life time. Your friends will be impressed, and you can def. say to yourself, "I know how to make ice cream now"
Fast. Easy. Fun and Delicious
These are so easy to make its balls ridiculous. They were so juicy and man I was just craving dumplings. Usually in Chinese culture, most of the dumplings you would eat in restaurants would mostly be pork. Even when I was traveling in Hong Kong, most of the dumplings and wontons was minced pork inside. I'm telling you bruh you can use any meat AND veggies you want to make dumplings. But for this specific recipe it's gonna be beef today. Alright lets get started.
Ingredients
1. 1 cup of flour
2. 0.4 cups of water
3. Minced beef
4. Chopped Ginger
5. Shaoxing wine
6. Salt and Pepper
7. Chopped Green onions
Prep Time: 10 minutes
Cook Time: 12 - 15 minutes
Directions
1. First you wanna make sure your minced meat is at room temperature. Reason being is that you want your meat to cook evenly, and you don't want it to be raw. Leaving it to room temperature is going to make it easier, and quicker to cook the mince out. So first season your meat with the shaoxing wine, salt, pepper, and chopped ginger. You can add sesame oil and what ever kinds of seasonings you want as well; just have fun and experiment with different things! Give it a good mix and set that aside
2. Next you want to prepare the dough. Combine your Flour and your water. If you're afraid of getting all the sticky wet flour on your hands, flour a chopstick/wooden spoon and give it a good mix. Now if you've been following my blog you know what we gotta do next. Knead dat dough though. That's right, knead it for a good 6 minutes. Depending on how strong you are you can probably finish before 6 minutes as well.
3. Roll out your dough into a sausage shape. Cut them into 2 inch cubes and keep cutting till you reach the end. Now you're going to want to shape them into circles. Use a rolling pin and try the best you can, it doesnt have to be perfect. Just as long as you have enough space to put in your meat and you'll be fine.
4. Fill your minced meat into the flattened dough. You can have the minced beef shaped into meat ball sized balls as well. Sorry I dont have pictures but you'll just have to deal with it. Now in my picture you don't really see the traditional crimping of the dumplings. I did a way easier style. Just grab the edges of the dough and bring it together. Next, twist it and just fold the damn thing. That's right cause what you want is that round top...it's like cheating I know. So once all thats settled onto the pan!
5. Get a pan that comes with a cover, trust me you'll need the cover. Set it on medium - high heat. Add in your vegetable or olive oil, it really doesnt matter. I added a bit of sesame oil to mix it up but thats optional. Put in your dumplings with the crappy looking side touching the pan. What you're looking for is a golden brown color. Once you got the color you achieved, next use 3/4 cup of water and just pour it in. What you're doing now is steaming the dumplings so it can cook nice and evenly. This will probably take a good 8 minutes. After you're done steaming it, you can enjoy that nice piece of dumpling goodness.
See that wasn't so hard, sorry there werent any pictures but yeah I"ll have to make note anytime. Instead of pan frying them you can boil them for soups as well as deep fry them as well if you want it more like a gyoza. Well thats that.
Fast.Easy.Delicious
