Berries and cream are a summertime favorite. But if you puree them, add a little carbonation, dispense a puff from your whipping siphon, and cryo-freeze it, it's addictive. It's a strawberries-and-cream soda with a crisp, frozen shell and a soft, fizzy interior.<br /><br />If you don't have a centrifuge to make the strawberry juice, you can use another method to get a thin, pulp-free juice: freeze-thaw concentration, a cheesecloth, or progressively finer sieves. http://www.chefsteps.com/activities/strawberries-and-cream-cryosicle<br /><br />Cryo-freezing takes only about 15 seconds. If you touch your tongue to the surface, it will stick for sure. So pop the cryosicles into your mouth in one bite.<br /><br />At ChefSteps, we don't tell you how to cook, we show you—with recipes designed to inspire and educate, tested techniques for successful results at home, and a lively forum where you'll chat with other chefs and home-cooking enthusiasts. <br /><br />Visit ChefSteps.com for more videos, recipes, classes, and techniques. http://chfstps.co/1paXXVd <br /><br />Become a member and be the first to know about new recipes, special offers, and goings-on around the kitchen. http://chfstps.co/1paXXVd <br /><br />Like us on Facebook to stay updated on our latest projects. http://chfstps.co/1thBubb<br /><br />Follow us on Instagram http://chfstps.co/1nDs8Fj and Pinterest http://chfstps.co/1koB9kI for peeks inside the daily workings of our Pike Place Market kitchen lab. <br /><br />Read our blog for inspiring ideas and behind-the-scenes updates. http://chfstps.co/1rhTgh0<br /><br />Follow us on Twitter to stay up to speed on what's cooking in the ChefSteps kitchen. http://chfstps.co/1gMVbWA
