Dry Ice Root Beer Float


Science meets food. This might be one of the coolest desserts you’ve ever tasted.


4 vanilla beans
3 cups heavy cream
2 cups sugar
½ cup milk
3 cups root beer
14 egg yolks
¼ tsp salt
1 lb dry ice


1.) Split the vanilla beans lengthwise and scrape out the seeds. Add beans and seeds to a medium sauce pot. Add heavy cream and 1 cup of sugar.
2.) Heat over medium heat until warmed through, then remove from heat.
3.) In a mixing bowl, slowly whisk together the remaining 1 cup of sugar, egg yolks, milk and root beer until incorporated. Slowly whisk the mixture into the pot with the heavy cream, whisking continuously.
4.) Once all of the mixture is incorporated, return to heat and stir constantly with a whisk for 5-10 minutes, or until the sauce has thickened.
5.) Remove from heat, strain and chill until completely cooled.
6.) While the mixture is cooling, prepare your dry ice by placing it in a garbage bag to prevent it from going everywhere. Beat the dry ice with a rolling pin until it breaks into small pieces. Place the small pieces in a food processor, blending until it resembles granulated sugar.
7.) Once the ice cream mixture has cooled, place half of the contents in a mixer and turn it on the second lowest setting. Sprinkle in the dry ice powder 1 tablespoon at a time until it reaches the consistency of ice cream. Portion into containers. Repeat with remaining dry ice and ice cream.
8.) Place in the freezer until ready to enjoy.