Liquid Nitrogen Ice Cream!!
Taking a liquid that has a boiling point of -195.8OC (-320.4OF) to make ice cream is not only fast, it is fun and can utilize the fast freezing of the cream to make ice cream that looks like dippin' dots!
You will need:
Ingredients to making ice cream: cream (half cream half milk) or whipping cream (heavy cream), sugar, vanilla, and flavorings (or melted ice cream),
stainless steel mixing bowl, wooden spoon, gloves, safety glasses,
liquid nitrogen, strong heavy pot
Now try this (ice cream):
1. In the stainless steel mixing bowl combine ½ cup cream, ¼ cup vanilla, ¼ cup sugar and flavorings and mix well.
2. Wearing gloves and safety glasses, slowly pour in liquid nitrogen into the cream mixture. Use about 5 times the amount of liquid nitrogen to cream.
3. Continue to mix until the cream freezes to the consistency wanted and all of the liquid nitrogen has boiled off (you will see no more "fog" emitting from the mixture.
4. As soon as all the liquid nitrogen has boiled off you can grab your spoon and eat and enjoy (you may add any additional ingredients you would like such as fruit).
Now try this (dippin' dots):
1. In a mixing bowl combine ingredients for the cream mixture as above or melt an already prepared ice cream.
2. Wearing gloves and safety glasses drizzle the cream mixture or melted ice cream into a heavy pot containing liquid nitrogen.
3. Stir the liquid nitrogen while you drizzle the cream.
4. Scoop out the beads of cream and place into a bowl. You just made your own dippin' dots!
5. Allow the dippin' dots to warm up to freezer temperature and eat and enjoy!
Explanation:
To make ice cream the cream mixture needs to change from a liquid to a solid. This process is called freezing (a phase change) and requires heat to be removed from the mixture. Because ice cream is primarily water it needs to reach temperatures of 0OC or lower. Liquid nitrogen has a boiling point of -195.8OC, that is far below the freezing point of ice cream. That temperature is so extremely cold that it will freeze most things on contact, including drizzling liquid cream, freezing them into tiny solid beads of ice cream.
Courtesy: www.chemicalkim.com