Carbonated Cherries

1 (10-oz) jar maraschino cherries
1 Pint whipped cream dispenser
2 C02 soda chargers

Drain cherries and discard juice. With a paring knife, slit each cherry from the bottom to butterfly them. Place cherries in whipped cream dispenser. Charge with two C02 soda chargers, give it a light shake and then let sit refrigerated overnight. When you are ready to serve cherries, release the CO₂ by squeezing the handle. It is very important that all the gas is released! Then unscrew the top and remove cherries to a container with a tight-fitting lid. Cherries will stay fizzy for about 15 to 25 minutes. Yum!

Cranberry Whipped Cream

• 8 ounces cranberry sauce
• 8 ounces vanilla yogurt
• 1 egg whites pasteurized
• 1 tablespoon confectioners’ sugar

Mix all the ingredients in a small bowl, mix them well.  Pour no more then 2 cups into a 1 pint whipped cream dispenser and charge 1 N20 charger, serve and refrigerate.

HERB PESTO CREAM SAUCE   

Ingredients for sauce
1 clove of garlic
¼ cup toasted pine nuts
1 cup packed parsley leaves
½ cup packed basil leaves
½ cup thyme leaves
¼ cup olive oil
½ cup whole milk
½ cup heavy cream
½ cup grated Parmesan

Procedure:
In a food processor, chop the garlic and pine nuts.  Add parsley, basil and thyme and when combined, slowly add the olive oil while the food processor is running.  Add salt and pepper to taste and set aside.

Meanwhile, in a saucepan, heat milk and cream.  Bring mixture to a slight boil, lower the heat and blend in the cheese until well incorporated.  Let sauce cool before adding the pesto and combining well.  Pour into a 1 pint whip cream dispenser and screw in a Ultra Purewhip cream charger and shake vigorously — then refrigerate.

Serve with pasta, vegetables or cooked poultry.  Note: you can easily use any different type of herbs you would like in this recipe.

Brookyn Egg Cream Recipe

1/2 cup cold whole milk*
2 tablespoons chocolate syrup
1/2 cup of carbonated water from soda siphon

* Skim or 1% milk won’t foam as well

**Fox’s U-bet Chocolate Syrup is the famous chocolate syrup used in New York.

Pour milk into a 12 oz. glass. Fill glass with carbonated water from the soda siphon so that the white foam reaches the top of glass. Place spoon in glass. Pour chocolate syrup into glass, taking care to hit the spoon while pouring. Stir drink quickly, mixing the syrup with milk without deflating the foam. Serve immediately.

Note: Do not let egg cream sit for longer then 5 min or more; it will go flat.

CREAMY HORSERADISH SAUCE
Ingredients for sauce:
1 cup whole milk
1/2 cup double cream cheese
1/2 cup creamy horseradish
1/2 tablespoon apple cider vinegar
Salt
Black pepper

Procedure:
Bring milk to a boil. Lower heat to a nice simmer and add all the remaining ingredients. Stir well and season to taste. Pass through a fine sieve and let cool to room temperature or chill to serve cold. Transfer sauce to a 1 pint whip cream dispenser. Screw in 2 N20 cream chargers, shaking vigorously after each one.

Cheese Wizard

Ingredients for 1 pint whip cream dispenser:
1 cup whole milk
1/2 cup of Velvetta
1/2 cup white cheddar
3 drops roast beef extract

Procedure:
Heat milk to a bare simmer. Add Velveeta and cheddar. Stir until melted. Strain. Cool. Pour into a 1 pint whip cream dispenser. Charge with 3 cream chargers. Shake 3 to 5 times. Test consistency. Serve on your own Philly sandwich inspired burger!

Note:
You can also use your favorite real cheese in any cheese sauce. Just let it chill before you pour it into your whip cream dispenser. Charge with one cream charger. Shake three to five times. Test its consistency. Serve on burgers or baked potatoes, steamed broccoli or roasted cauliflower, toasted baguette slices or just plain crackers.

One of the benefits of home made soda is the fact that you do not need a plastic bottle to enjoy it. Each time you create soda at home you are avoiding the need to create a plastic bottle specifically for your drink, and that saves energy and resources. The energy that is used to create plastic water bottles in the United States by alone is equal to over seventeen million barrels of oil each year.

In a study done by the United States Recycling Institute, it was found that over 80 percent of the plastic bottles produced are not recycled and go straight in to landfills. Just under five million tons of greenhouse gases were created by meeting the demand for plastic bottles in the United States in 2005.

Americans have become used to having plastic bottles for all of their beverages and that isn’t the way it should be. There is an opportunity to drastically reduce the damages that we have caused to the environment; we just have to take advantage of it. Soda siphons are a phenomenal product, they are easy to use and there are countless flavor syrups that will open up a larger variety than you are used to with your store bought varieties.

Creates: About five cups

Preparation Time: Five minutes

Time to Chill: Three hours or more

Ingredients List:

Two 13.5 oz cans of COCONUT MILK – make sure they aren’t the light version.

One -  quarter cup -  of cold WATER.

One half teaspoon of UNFLAVORED GELATIN

One teaspoon of ALMOND EXTRACT

One teaspoon of VANILLA EXTRACT

One quarter cup of HONEY that has been liquefied

Directions:

Set your can of coconut milk aside for a full day before using it in the recipe. This time allows the cream to separate from the coconut liquid. After the separation move the coconut milk to the refrigerator so that it can cool for between four and six hours.

Put your ISI whipped cream canister in to the freezer so that it can chill.

Flip your can of coconut milk over, open the bottom, and discard all of the clear fluid to leave only the cream behind. Move the cream to a medium sized bowl for mixing. Set this aside for later.

Add water to a smaller bowl and sprinkle your gelatin over the top. Let the mixture sit for a full minute and then put it in the microwave until it begins to boil (around 20 to 30 seconds). Remove the bowl and mix it up until all of the gelatin has dissolved completely ( gelatin chunks can damage your canister).

Whisk together a mixture of the gelatin, extract of almond, extract of vanilla, and honey in to the set aside coconut cream. Add a small amount of water to achieve a cream that is thick but pourable.

Add the mixture to a one pint whipped cream canister and make sure to only fill it up to the line. Charge the mixture with a single N20 charger and shake it four times. Take away the charger and chill the canister in the refrigerator on its side. Chill the canister for at least four to eight hours.

After the topping has been chilled it is ready for use. Attach your spray tip and shake the canister one or two times then spray gently. Your topping will last for up to five days if it is remains chilled.

Here is the head of the dispenser.  It has the Head Valve and the Gasket inside.

The cartridge holder is where you put your 8 gram N20 cartridge . All of the various tips screw on to the head valve.

How does whipping cream make that transformation to whipped cream?

The whipping cream stays in its normal state until the very moment that you push the lever. When the lever is pressed the head valve becomes exposed and the pressurized canister pushes the cream out of the head valve rapidly and the N20 expands inside the cream at the same time. The process turns the cream in to whipped cream almost instantly. The N20 is a soluble solution that dissolves in to the fat of the cream and creates a foamy solution. For all of this process to work the cream you use needs to be at least 28 percent fat. After the N20 added to the canister it needs to be shaken so that it can bind with the cream.  When the cream leaves its pressurized container the N20 is able to expand and Bam! You have a creamy whipped solution instantly. This technique makes the cream increase in volume four times over, which is twice as great as the standard whisking method for making cream.

How should I go about cleaning a dispenser?

One of the most important things to remember is that you have to clean the dispenser after each time that you use it. After each use remove your tip and clean it out using the provided brush and soapy water. If you no longer have the brush use a pipe cleaner style cleaner or you can get another cleaner at our parts page. Disassemble the canister and clean the gasket as well as the head valve with a soapy water mixture. It is vital that there are no cream particles left anywhere in the dispenser. Clean it thoroughly and make sure that it is dried completely. The aluminum parts won’t rust but they will corrode away to nothing so it is important that your cream dispenser remains very clean.

Common Part Questions

“The N20 comes out the top of the canister right after I put it in to place”

If you are experiencing this common problem you have an issue with your head valve. The head valve will have to be replaced to solve this issue, and it is important that you tamper with the head valve as little as possible unless it is being cleaned to avoid this problem in the future.

“The N20 is leaking out of the spot where the canister and the head come together”

If this problem is occurring you need to get a new gasket for your dispenser. This problem is cheap and easy to fix. Before buying a new gasket check it to make sure it is there and look for any lacerations or other indications that it will not function properly.

If there are any unanswered questions that you are wondering about feel free to get in touch with us. There is never a dumb question only answers and we will make sure to keep those to a bare minimum! Normally we can solve most problems fast and get you back to making all the cream your heart desires.