Liquid Nitrogen Ice Cream
Using liquid nitrogen to make ice cream is nothing new. Science teachers have been making “instant ice cream” much to the delight of their students for years. But making liquid nitrogen ice cream (or Nice Cream as we call it) has become a craze that’s sweeping the trendy cooking shows and the avant- garde chefs who practice molecular gastronomy. In pop culture, molecular gastronomy is the merging of scienti c tools and techniques with culinary arts – using tools such as centrifuges, liquid nitrogen, microscopes, or lasers in the preparation of food items. So, it only makes sense that making ice cream amidst clouds of smoke and a big container of liquid nitrogen is the “in” thing to do among ice cream a cionados. Making liquid nitrogen ice cream is no harder than making it the normal way it is just simply added in the production stage, the bene ts of making ice cream so quickly means that the ice cream is fresher and creamier as because it freezes so quick it has barely any chance to create any ice crystals. Changing the rate of freezing really can make a difference to ice cream! Another similar way to freezing ice cream quicker is the use of salt and ice, the salt brings the freezing point of the ice cream down due to a chemical reaction.
Using liquid nitrogen to make ice cream is nothing new. Science teachers have been making “instant ice cream” much to the delight of their students for years. But making liquid nitrogen ice cream (or Nice Cream as we call it) has become a craze that’s sweeping the trendy cooking shows and the avant- garde chefs who practice molecular gastronomy. In pop culture, molecular gastronomy is the merging of scienti c tools and techniques with culinary arts – using tools such as centrifuges, liquid nitrogen, microscopes, or lasers in the preparation of food items. So, it only makes sense that making ice cream amidst clouds of smoke and a big container of liquid nitrogen is the “in” thing to do among ice cream a cionados. Making liquid nitrogen ice cream is no harder than making it the normal way it is just simply added in the production stage, the bene ts of making ice cream so quickly means that the ice cream is fresher and creamier as because it freezes so quick it has barely any chance to create any ice crystals. Changing the rate of freezing really can make a difference to ice cream! Another similar way to freezing ice cream quicker is the use of salt and ice, the salt brings the freezing point of the ice cream down due to a chemical reaction.
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