JP & Julia teamed up with good friend Josh Elkin to experiment with ice cream recipes using their favorite sour candy treat, Warheads. They have made so many ice cream’s before but this is the first time using the dry ice method. Feel free to use a traditional ice cream maker but this makes it a bit more fun and much faster.
- 2 Cups Heavy Cream
- 2 Cups Whole Milk
- 1 Cup Blue Raspberry Warheads
- 1 Cup Water (approximately)
- ¾ Cup Sugar
- ¼ tsp Salt
- ½ Cup Crushed Warheads (any flavor)
- 5-20 Tbsp Crushed Dry Ice
- Blue Food Dye or Gel
- Take 1 Cup of Extreme Sour Warheads (We went with blue) and put them in a pot with 1 cup of water. Bring this to a simmer, stirring occasionally until it creates a syrup. Use more or less water depending on the thickness you desire.
- Whisk together your heavy cream, whole milk, Warhead Syrup, sugar, salt, and food dye. Set aside.
- Feel free to use an ice cream maker from this point on in the recipe OR try our new method with dry ice.
- Place a towel down on a flat surface and carefully dump about ½ a pound of dry ice into the towel. Using a mallet, crush the dry ice into a powder.
- Pour your ice cream mixture into a stand mixer and turn on slow speed
- Add one tablespoon of dry ice into the mixture at a time until it thickens into your ice cream
- Scoop out some into a dish and top it off with some crushed Sour Warheads and Citric Acid if your brave enough... get ready to pucker up because this may be sweet but it is also extremely sour!