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Ice Cream Love shows how to beat Miami heat

Chef Sarah Thompson holding tray of ice-cream cones.
Chef Sarah Thompson holding tray of ice-cream cones.
© 2013 Rosalie E. Leposky

Pastry Chef Sarah Thompson stars in Ice Cream Love demonstrations at the Four Seasons Miami hotel, using a portable cart that moves easily for use at indoor and outdoor events. Recently she set up her cart next to the hotel’s kitchen garden for an afternoon, to show how to make ice cream with liquid nitrogen.

Ice Cream Love poster.
Source: Four Seasons Hotel Miami

The cart has several bowls set into its tabletop. Chef Thompson pours ice cream or sorbet ingredients into a bowl and stirs liquid nitrogen into the mixture. To feel how cold the bowl is, I put my hand underneath and near the bowl – not quite touching. It was very very cold. She warned me not to put my fingers on the underside of the bowl.

A larger liquid-nitrogen canister with a top sat beside the ice-cream table. Thompson carefully avoided putting her arms and hands down into the very cold nitrogen.

The temperature was over 90 degrees F. in the shade, so the ice cream started melting almost as soon as it was frozen.

Chef Thompson added Myers’s Rum and Malibu Caribbean Rum with natural coconut flavor or Kahlua liquor to the vanilla, strawberry, or chocolate ice-cream mixture, and served the ice cream in small cones.

She also made the ice cream alcohol-free for a guest, but it tasted better with the alcohol.

Here are three of Chef Thompson’s ice-cream recipes you can try with your home ice-cream machine:

Vanilla

2 fluid cups cream
2 fluid cups milk
1 real vanilla bean
1 ¼ cups sugar
5 egg yolks

•Heat milk and cream with vanilla bean.
•Mix sugar and egg yolks well with a whisk.
•Temper hot cream into egg yolks and sugar.
•Cook stirring constantly with a spoon until nappé (thick enough to coat the back of a spoon).
•Strain mixture and let chill overnight.
•dd alcohol of choice, in an amount to taste.
•Spin ice cream in your ice-cream machine.

Makes about 2 quarts of ice cream.

Chocolate

2 fluid cups cream
2 fluid cups milk
1 vanilla bean
1 ¼ cups sugar
5 egg yolks
7 ounces 58% chocolate, or any good-quality bittersweet chocolate

•Heat milk and cream with vanilla bean.
•Mix sugar and egg yolks well with a whisk.
•Temper hot cream into egg yolks and sugar.
•Cook stirring constantly with a spoon until nappé (thick enough to coat the back of a spoon). •Pour hot mixture over chocolate and mix until all melted.
•Strain mixture and let chill overnight.
•dd alcohol of choice, in an amount to taste.
•Spin ice cream in your ice-cream machine.

Makes about 2 quarts of ice cream.

Strawberry

2 fluid cups cream
2 fluid cups milk
1 vanilla bean
1 ¼ cups sugar
5 egg yolks
¾ fluid cup + 2 tablespoons of strawberry puree

•Heat milk and cream with vanilla bean.
•Mix sugar and egg yolks well with a whisk.
•Temper hot cream into egg yolks and sugar.
•Cook stirring constantly with a spoon until nappé (thick enough to coat the back of a spoon). •Let mixture cool, and add the strawberry puree.
•Strain mixture and let chill overnight
•dd alcohol of choice, in an amount to taste.
•Spin ice cream in your ice-cream machine.

Makes about 2 quarts of ice cream.

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