Quote:
Originally Posted by DavidTrap
Saw a great article in Scientific American years ago. You take the chilled, but not frozen ice cream liquid and mix it with an equal volume of liquid nitrogen.
The liquid nitrogen freezes and aerates the mix creating tiny crystals which is apparently what makes good icecream.
Best done at the dinner table in front of your guests - but it is necessary to issue them with protective equipment.
DT
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At work they run courses on liquid nitrogen safety. Naturally no one was keen to attend yet another safety course and so numbers were pretty low. The bloke running the course then included making liquid nitrogen icecream and attendance has been much higher ever since. I'll ask him for the recipe - just in case.
