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Ice cream with liquid nitrogen Purpose: To demonstrate practical use of liquid nitrogen.

Making ice cream with LN2

When producing ice cream, it is important that the ice is smooth and creamy. This is achieved by whipping many air bubbles in the ice and by avoiding the formation of large ice crystals. In practice, therefore ensure you stir in the ice while it cooled down. If you put just the ice mass in the freezer, it will be very gritty with large crystals.

If you have access to liquid nitrogen, you can pour it directly into the ice mass and thus cool the ice in minutes. This makes it possible to constantly stir and thereby break the ice crystals. While the nitrogen boils, air bubbles will blend into the ice cream and make it smooth and delicious.

Ice cream is always popular. Especially if it's made with liquid nitrogen.

The main industrial use of liquid nitrogen is often to chill foods, as these should be cooled quickly and efficiently to prevent bacterial growth.

Safety concerns

Don't serve the ice cream until all the nitrogen has evaporated. That is, no white mist is formed when stirring.

Equipment and materials

Basic equipment

  • Liquid nitrogen
  • Bowl
  • Spoon, strong whisk, potatoe masher (or something similar)
  • Sunshine and warm weather (not strictly necessary)

Generic recipe

A different recipe is

  • Cream or whole fat milk
  • Vanilla sugar
  • Pasteurized eggs (can be left out)
  • Icing sugar
  • Chopped chocolate

Freshly squeezed orange juice or equivalent fruit juices can be used for making a sorbet.

Rino's recipe

The recipe as used by Rino is:

  • 1L whole fat milk
  • 500mL cream
  • 6 egg yolks or whole eggs
  • 300g granulated sugar
  • flavoring

Examples of flavoring are:

  • 1 tablespoon vanilla sugar
  • fresh fruit
  • cocoa powder and chocolate chips

References

Performed By

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