Liquid Nitrogen Ice Cream, 4C20.80

Location:

• Cabinet:

• Bay:

• Shelf:

(attachment photo showing the fully set up demonstration)

Description:

Discuss the phase change and crystallization when cooling down liquid ice cream mixture into tasty ice cream with Liquid Nitrogen.

Important Setup Notes:

1. This demonstration requires a minimum 24 hour notice.

2. This demonstration requires LN2

Setup:

My favorite Recipe, Makes about 1/2 gallon: Ice Cream Base:

1. 4 cups heavy cream or 2qt
2. 1 ½ cups half and half or 1qt
3. 1 3/4 cups sugar
4. Vanilla, Chocolate, or Strawberry syrup.

Keep mixture cold! You'll use less liquid nitrogen. Make sure the sugar is well dissolved when mixing the base. Pour part of the cream base into a large stainless bowl. Add liquid nitrogen slowly and stir vigorously. The bowl will get very cold. Gloves maybe needed to hold the blow. The cream will thicken quickly and more nitrogen, if necessary. Continue to stir until the nitrogen has evaporated (the fog has disappeared).

Use ice cream cones, bowls, or cups (with spoons) for serving.

This recipe does not keep well, and is best consumed immediately. If it begins to melt before everyone is served, simply add more liquid nitrogen and stir.

Cautions, Warnings, or Safety Concerns:

1. LN2 can cause burns, hand with care.

Demonstration:

This is a favorite demo for small groups (20 or so), I'm sure it could be scaled up for large classes. It makes great ice cream for two main reasons. First, the mix freezes very quickly, thus small crystals are forming which give the ice cream a very creamy texture. Second, The evaporating of the Liquid N2 aerates (nitrogenates?) the mixture so it doesn't end up as a frozen lump.

This demo ties in nicely with phase changes.

References:

1. List any references

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