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Table of Contents
First try
Freezing the food
I bought and prepared some food a few days prior to buying the dry ice.
- Strawberries,
- Raspberries,
- Mangoes,
- Kiwi fruit, and
- Rainbow ice cream.
I separated each foodstuff and froze them in our regular -18°C freezer. I cut the ice cream into slabs approximately 15-20mm thick. I cut the mango and kiwi fruit slightly thinner for no good reason. I left the berries whole.
The Big Day
I took the boys with me to IcePac in Woolloongabba. They were slightly more expensive than another nearby supplier but they had their prices on their website which I want to support. I bought a 10kg brick for AUD$58, plus a bag of normal water ice for general purpose chilling.
REALLY freezing the food
I set up the ethanol and dry ice bath, double-bagged the ice cream, and floated the ice cream on the bath. The food ideally should be at -35°C at the start of the process, but I couldn't see harm in it being too cold. I figure it might just take longer to get started.