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If anyone is interested in doing this at home, without the $6000 giant ice cube maker, here's a kit for $60-80: http://www.studioneat.com/products/neaticekit ht

If anyone is interested in doing this at home, without the $6000 giant ice cube maker, here's a kit for $60-80: http://www.studioneat.com/products/neaticekit http://www.studioneat.com/products/neaticekit I haven't used it myself but I've heard a lot of cocktail enthusiasts rating it very highly. Seems crazy to me but then I do ridiculous things for coffee, so I can't really judge :-)

ibejoeb 11y ago
I work in cocktail bars and run cocktail events. When I don't have access to a clinebell, I make my own using a similar setup, but it only costs about $5. Buy a largish tupperware container, say 2-5 gallons, and wrap the sides and top--not the bottom--in insulating foam. Fill with purified water and place in a conventional freezer for at least 12 hours for smaller containers, 24+ for larger ones. The idea is that the bottom will chill faster while the air bubbles rise to concentrate the cloudiness at the top. You'll wind up with a nice block that's mostly clear, save for an inch or so at the top. Tips: * Remove all food products and put baking soda in the freezer. You don't want your ice to taste like fish sticks. * When you cut the ice, leave it out at room temperature for ~10 minutes before cutting. Score lines in the block use a mallet and knife edge to separate pieces.
- mattmaroon 11y ago
  You can also just use a beer cooler with the top open. It makes it easier if you learn the timing such that it freezes to just about the depth you want to cut the blocks at (about 2") and the rest of the water is still liquid. Then the ice comes out already at melting point and cuts more easily.
- IgorPartola 11y ago
  Baking soda in the fridge/freezer is a marketing success by Arm & Hammer. It does not remove smells. Try activated charcoal instead.
- rizwan 11y ago
  Any suggestions on how to wrap it in insulating foam? Can you by a spray-on foam or something?

ibejoeb 11y ago

I work in cocktail bars and run cocktail events. When I don't have access to a clinebell, I make my own using a similar setup, but it only costs about $5. Buy a largish tupperware container, say 2-5 gallons, and wrap the sides and top--not the bottom--in insulating foam. Fill with purified water and place in a conventional freezer for at least 12 hours for smaller containers, 24+ for larger ones. The idea is that the bottom will chill faster while the air bubbles rise to concentrate the cloudiness at the top. You'll wind up with a nice block that's mostly clear, save for an inch or so at the top. Tips: * Remove all food products and put baking soda in the freezer. You don't want your ice to taste like fish sticks. * When you cut the ice, leave it out at room temperature for ~10 minutes before cutting. Score lines in the block use a mallet and knife edge to separate pieces.

mattmaroon 11y ago
You can also just use a beer cooler with the top open. It makes it easier if you learn the timing such that it freezes to just about the depth you want to cut the blocks at (about 2") and the rest of the water is still liquid. Then the ice comes out already at melting point and cuts more easily.
IgorPartola 11y ago
Baking soda in the fridge/freezer is a marketing success by Arm & Hammer. It does not remove smells. Try activated charcoal instead.
rizwan 11y ago
Any suggestions on how to wrap it in insulating foam? Can you by a spray-on foam or something?