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Making ice cream with liquid nitrogen
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Making ice cream the liquid nitrogen way.
It sounds like the sort of parlor trick they used to do in science class, but liquid nitrogen is not only a pretty spectacular way to make dessert, but it also makes some of the best ice cream since the waffle cone was invents. So, if you want to try your hand at molecular gastronomy, here's a recipe for making ice cream in a flash (freezing).
Equipment:
- 5 liters of liquid nitrogen (you can get this from a welding or medical supply house along with the dewar flask to transport it.)
- Metal bowl
- Metal or wooden spoon
- Whisk
- Gloves
- Goggles or face shield
- Saucepan
- 4 egg yolks
- 250ml milk
- 250ml double cream
- 100g caster sugar
- 1 vanilla pod (sliced down the middle)
Pour the milk into a saucepan and bring slowly to a boil. Remove from heat. Add vanilla pod. Let
stand 20 minutes.
In a bowl, mix together egg yolks and sugar until thick. Pour the milk through a strainer into the
mixture of egg yolks and sugar whilst stirring. Pour the mixture back into the pan and heat gently,
stirring until the custard thickens . Do Not Boil. When a film forms over the back of your spoon,
remove the pan from the heat. Allow to cool.
Pour mixture into metal bowl. Don gloves and face protection. Liquid nitrogen can be dangerous,
but if you treat it like boiling water or hot oil, you should be safe. Remember not to touch the liquid
nitrogen or any of the utensils without gloves.
Add the liquid nitrogen a little at a time to avoid splashing. Stir with the whisk until it becomes too
difficult, then use the spoon. Stop adding the nitrogen when the ice cream reaches the right
consistency. If it becomes too hard, wait for it to thaw before tasting, as it can burn you if it's too
cold.
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