Can you use dry ice to make ice cream? Although I can't remember the source at the moment (maybe a Brooks Headley book?), I read a recipe for making ice cream without a machine by dropping dry ice directly into the ice cream mixture. Everyone I've mentioned it to (and frankly, my first thoughts were along the same lines) asks if the dry ice would be harmful if dropped directly into the ice cream mixture. The thought scares me, so I thought I'd ask if anyone has any chemistry training or if anyone has any experience with this way of making ice cream. Can someone help out here please?