30 CU FT REFRIGERATORS

Frozen Desserts: The Definitive Guide to Making Ice Creams, Ices, Sorbets, Gelati, and Other Frozen Delights

The most thorough, comprehensive, and authoritive book on making ice cream, sorbets, gelati, parfaits, and granitas, served with a generous and delightfully entertaining history of frozen desserts.

Combine one part nostalgia, a dash of history, a level teaspoon of advice on equipment, ingredients, terms, and techniques, plus a generous helping of more than 200 recipes, and you have the makings of this loving, dazzling tribute to frozen desserts.

Caroline Liddell and Robin Weir have spent eight years in passionate pursuit of everything ice cream. After tracing its evolution across every continent, poring through stacks of background literature, and studing its chemistry, they colelcted, developed, and meticulously perfected dozens of recipes using nine ice-cream makers, then made sure each recipe could also be created in the kitchen without an ice-cream maker.

Their excellent and totally reliable reciples range from the familiar to the exotic, and represent the best French, Italian, Asian, Middle Eastern, and American interpretations of the dessert no one can get enough of. The majority of recipe are original, but classic favorites are included too, for those who like their chocolate and vanilla pure, simple and creamy cold. With such frozen adventures as Green Tea Ice Cream, Tequila Granita, Basil Flavored Lemon Sorbet, and Chocolate Brownie Ice Cream to choose from, you'll find the perfect grace note for every occasion as well as the classic "sides"--such as oven-baked wafer cones, crisp almond cookies, and decadent butterscotch and chocolate fudge sauces--that are indispensable for proper ice cream enjoyment.

Moderately priced machines for making ice cream have made the pleasure of homemade frozen desserts accessible to everyone. Once you've used one of these gizmos, Frozen Desserts by Caroline Liddell and Robin Weir may be your next step. Giddy as a dish of super-premium ice cream can make you feel, Liddell and Weir take their subject seriously. Their book opens with a comprehensive and fascinating history, starting with the first recorded appearances of frozen desserts during the Tang Dynasty in China. The sections on ingredients and equipment are thorough. Among the more than 200 recipes, you will find nine for vanilla ice cream, a truly drop-dead chocolate ice cream, and Rocky Road. There are also a host of less orthodox offerings, including Bellini Sorbet, Gin and Tonic Sherbet, and Brown Sugar Ice Cream with Peanut Brittle.

we got to make ice cream in chemistry class, so i made strawberry :D

this was after it was a bit melted, and the chunky looking stuff is the actual texture

and homemade ice cream is REALLY good, or at least this lab-created one was!

Ragusa ice cream near monas. A must for those who wants some old school goodness, they've been making ice cream like this since 1923.

This was back in December 2006, Vira was still bald after I shaved her 4 months prior.

The Bel-Art Frigimat Cub portable dry ice maker, model number 388740000 by Scienceware, is an on-demand unit, and has a transparent polycarbonate body to view ice production. Dry ice is used to keep a substance or object cool for food handling and shipping, science, and medical applications, and is used to create a fog-type of atmosphere in the entertainment industry.
This unit is lightweight and compact, for ease of setup and transportation. Even when filled, the unit is not as cold as the dry ice. Use of cryogenic gloves for protection (sold separately) allows for safe transport of the ice maker. A nickel-plated pigtail connects the ice maker to the CO2 cylinder valve to regulate gas flow. It operates at very low pressure, which is displayed on the built-in dial gauge, and the unit incorporates multiple pressure relief safeguards. Within three to five minutes, this dry ice maker can produce one ready-to-use 250 to 350 gram block of dry ice. A 50-lb. cylinder of liquid carbon dioxide [(LCO2) sold separately, locally] equipped with a dip tube can make from ten to sixteen blocks of dry ice. The dry ice maker body secures without the use of clamps, screws, or tools for ease of solid block dry ice removal and disconnection from the LCO2 cylinder.
The unit includes a 1.8-meter (6-foot), nickel-plated copper connecting tube with standard CGA 320 thread coupling for attachment to a LCO2 cylinder. It is a U.S. model (unmarked nut) for direct connection to an LCO2 tank. Threads on the LCO2 tank (supplied by tank manufacturer) must match the U.S. model. The ice maker’s dimensions are 7.625 (l) x 6.5 (h) x 5.65 (w) inches, and it weighs 3.8 lbs., with valve attachment. Dry ice temperature is -109.3 degrees F (-78.5 degrees C).
Dry ice, the solid form of carbon dioxide (CO2), is commonly used as a cooling agent when temperatures lower than conventional ice are desired, and liquid melt-water is not desired. Dry ice is made by compressing and cooling the gas form of CO2 until it liquefies. With expansion, the liquid changes into a solid state, and is then hydraulically compressed into dry ice blocks, pellets, or slices. Rather than melting, dry ice sublimates, turning back into gas, as the temperature rises. Under specific conditions, dry ice can create a fog-like effect. It is much heavier than frozen H2O, and can be handled using insulated cryogenic gloves for thermal protection. Dry ice is used in laboratory and field applications in the fire-fighting, food handling and shipping, medical, science, education, industrial cleaning, and entertainment industries.
Since 1946, Bel-Art has been manufacturing and distributing scientific equipment such as lab ware, dry ice makers, desiccators, glassware, testing equipment, and safety supplies for the scientific and medical industries. With worldwide distribution, and facilities located in New Jersey, Maryland and Missouri, most Bel-Art products are manufactured in the USA. Bel-Art is the recipient of numerous awards, including the Presidential “E” Award by the US Department of Commerce for excellence in export sales.
What’s in the Box?
Dry ice maker
Connecting tube