The flavours you see here taste exactly like the real thing because they are the real thing. Large plastic or stainless steel punch bowl or salad bowl, 1 quart mashed fresh strawberries or thawed frozen berries, Additional half cup of sugar if you are using unsweetened berries. Back to the chemistry lab we go… You might remember from science class that most of the air we breathe is nitrogen (about 78%) with 20% being oxygen and the remaining 2% a potpourri of gases. 8:30 am – 5:00 pm (MST), Denver Office Join our team of Nitrogenies™. Pour a small amount of liquid nitrogen directly into the bowl with the ice cream ingredients. Continue to stir the ice cream, while slowly adding. Many times these companies will let you borrow or rent one of the 5-liter Dewars to transport your secret ice cream making ingredient. When liquid nitrogen sits at -320°F, it allows your chosen ice cream base to go from a liquid to a solid in about 45 seconds. Put on your safety glasses and gloves… do it! Because of liability issues, you probably will not find too many people who are likely to just give you a container of LN2 (short for liquid nitrogen), and you'll need to buy it from a company who distributes it. The liquid nitrogen causes the fat and the water particles to stay very small, giving the ice cream its creamy consistency. This is where the fun begins and the cool fog billows out of the mixer. Stir until the sugar dissolves. If you use a metal container, be sure to wear gloves. Add the vanilla and sugar. Ask around to find out who does the science demos with liquid nitrogen each year for the students and ask if you can come in as a spectator to watch. Add chocolate chips, crunch up a candy bar, toss in frozen berries, nuts, marshmallows, cookie dough… whatever sounds good to you! Check your email now to learn more and for a special offer from Steve Spangler Science. You can budget about $1.50 to $2.00 a liter and you'll need about 5 liters to make up a couple quarts of ice cream. When the ice cream becomes too thick for the whisk, switch to the wooden spoon. Includes easy-to-make nutrient agar. Welders use liquid nitrogen as well as some farmers (something to do with artificial insemination). Keep reading to learn the secrets for finding and safely using liquid nitrogen to make one of the most trendy desserts on the cooking show scene. This recipe is for strawberry ice cream. Let it freeze for a few seconds before stirring. Dr. Helmenstine holds a Ph.D. in biomedical sciences and is a science writer, educator, and consultant. You'll learn a lot from watching someone who has experience handling the liquid nitrogen (and you're likely to learn a few cool tricks at the same time). Liquid nitrogen must be stored and transported in a special container called a Dewar, otherwise it will evaporate very quickly. Add any other liquid flavorings you might want. 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. If you have power tools, go for it! DO NOT STIR THE MIXTURE… just yet. Toll Free: 800-223-9080 Here's the best advice… Go to your local high school or university and pay a visit to the science department. Our most popular science fair experiment. Your ice cream is made with liquid nitrogen the moment you order it so it's super smooth and freezer-burn-free. Ideas for throwing the Best Halloween Party, Top 5 Glow-in-the-Dark Activities for your Party, 1 quart (32 oz) Half and Half (or heavy cream), Plastic sheet to cover the mixing area just in case you spill (and you will!). Continue mixing until the sugar has dissolved. One final thought… It's easy to get distracted by the plumes of smoke and the excitement of making instant ice cream, and you forget about common sense and safety. Your best bet is to search your local Yellow Pages for a supplier of liquid nitrogen. If you touch the stuff, you can easily freeze tissue and cause severe damage. Stir the mixture with the wooden spoon. Watch how it's done only the best raw ingredients Choose from any of our local, pureed, and house-made flavors and Mix-N's. As Mr. Wizard warns, “Never let liquid nitrogen touch your skin, and be sure to wear your safety gloves and glasses, kids.” You probably won't see your favorite celebrity chefs wearing safety glasses or gloves, but it's a must for kitchen chemists like you and me. As it hardens more, remove the spoon and just pour the remaining liquid nitrogen onto the ice cream to fully harden it. Figure out how much you want to make. Try contacting the chemistry or physics department of your local college or university to find out where they purchase it. You can also call a pediatrician to find out where the doctor purchases liquid nitrogen to burn off warts (now that's appealing when you're talking about ice cream). 7901 Southpark Plaza, Suite 106Littleton, CO 80120. Put on your gloves and goggles. While liquid nitrogen is used for many temperature-related applications, it's particularly useful for freezing foods because nitrogen is odorless, colorless, and tasteless. Let the liquid nitrogen do its job of partially freezing the mixture. Open a Nitrogenie™ in your city. All you need is a little liquid nitrogen (-320°F), some creamy ingredients, and an appetite for exploring the science of food. Using only real food ingredients, like actual creamy milk and actual eggs. It's easy to replace the vanilla with any flavor you wish. It's impossible to measure how much liquid nitrogen to add, so just pour about a quart (that's equal to about 1 liter) of liquid nitrogen into the bowl. For example, one gallon of ice cream requires five gallons of liquid nitrogen. As soon as the cream base starts to thicken, add the mashed strawberries. The general rule is to use twice as much cream as milk and sweeten to taste with vanilla and sugar. 2 Then you add the liquid nitrogen to the equation. Your assistant chefs should also be wearing their safety gear as well. No cranking… no ice and rock salt mixtures… and you can forget about those electric ice cream makers.
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