I've looked into dry ice previously & it's not available anywhere close to my rural area unfortunately. I think I have this nailed though...my neighbour has a deep freeze so I'm going to use it!

There's no way to change the display from anything but what it is already on & I bought it here in Australia so I'm assuming it's C as no one here uses F at all!

That's upsetting because it is a relatively new freezer & that is as cold as it gets...I think it is still under warranty so I might have to look into that as it has never gotten any colder than that...

I've bought a middle-of-the range ice cream (not ice confection) which is definitely freezing much faster than the premium ice cream. I've got it in balls & even though it's only been in the freezer for 8 hours it's already as hard as the premium was after 48 hours. I'll leave it until this afternoon before I coat it & then give it until Friday night before I deep fry it.

I'm also wondering if my choice of oil could be changed to suit better quality ice cream. I currently use canola oil in the deed fryer but any other suggestions would be great!

I made the balls then froze for 48 hours at -4 celsius but I'm not sure how cold the ice cream itself was because my food thermometer is broken :0(

I'm pretty sure I'd need a special licence to obtain liquid nitrogen in any legitimate way!

Well that's disappointing! I'll have to try something in between the two & see if that works! Cheers!

Hi...I've made DFIC many, many times before & it has always been a huge success with dinner guests at retro dinner parties. Anyway, tonight I decided to use a premium ice cream instead of the cheap stuff I normally use to make this abomination but for some reason it wouldn't hold it's shape & melted before the cake batter had cooked in the oil...

Anyone know why?????