- 1 quart half and half
- 1 cup sugar
- 1/4 cup light corn syrup
- 1/2 teaspoon vanilla extract
- Food coloring (optional)
- Liquid nitrogen
Equipment:
- Ice cream maker
- Liquid nitrogen dewar
- Tongs
- Ice cream scoop
Instructions:
1. In a medium saucepan, combine half and half, sugar, corn syrup, and vanilla extract over medium heat. Stir until the sugar has dissolved.
2. Remove from heat and let cool for 5 minutes.
3. Add food coloring, if desired.
4. Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions.
5. When the ice cream is finished freezing, transfer it to a liquid nitrogen dewar.
6. Using tongs, drop small scoops of ice cream into the liquid nitrogen. The ice cream will immediately begin to freeze and form dipping dots.
7. Remove the dipping dots from the liquid nitrogen with a slotted spoon and serve immediately.
Tips:
- For best results, use fresh liquid nitrogen.
- Be careful not to overfreeze the dipping dots. They should be soft and creamy, not hard and icy.
- Dipping dots can be stored in the freezer for up to 2 weeks.
- Serve dipping dots with your favorite toppings, such as chocolate sauce, whipped cream, or sprinkles.