Dry-ice churned ice cream, all-cream and all-milk

Combine 3 cups of cream with a splash of vanilla, a pinch of salt and two-thirds of a cup of sugar.

Churn by mixing in pulverized dry ice in an extra big bowl until the mixture looks like ice cream; throttle back the mixer speed if the cream starts to turn to butter.

Soft-serve texture reached at 25F, minus 4C; move to the freezer to harden.

Variation: the same with 3 cups of whole milk in place of the cream, same flavorings and sugar; it needs to reach 20F, minus 7C, for a soft-serve texture.

Harden in the freezer a few hours.