Make Layered Ice-creams With Liquid Nitrogen





Introduction: Make Layered Ice-creams With Liquid Nitrogen

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Ice-cream made with liquid nitrogen (LN2) is the smoothest you'll ever taste, because it freezes so fast there is no time for large ice crystals to form. Here's a simple way of making layered ice-creams using LN2.

Warning: LN2 is ridiculously cold (it is at its boiling point of 77 K, or nearly 200 degrees Celsius below zero) and hence is inherently dangerous. Do not try to ingest it. Make sure anyone around LN2 understands its perils (Material Safety Data Sheet). Drunks should be kept well away. Do not attempt to confine it. I strongly recommend using a thick-walled polystyrene container to hold it in while making the ice creams; definitely do NOT use a cheap glass-walled vacuum flask: there is an appreciable probability of it cracking and imploding, which trust me, is utterly indistinguishable from exploding.

Step 1: You Will Need...

- some sort of sweet treat that can be embedded on a stick. We mostly used mini Mars bars, but jumbo marshmallows and brownies worked well too
- popsicle sticks
- sugar
- eggs
- half-and-half cream
- vanilla flavoring (or whatever you happen to like)
- food coloring
- a few liters of liquid nitrogen (obtainable from a supplier like Praxair or Airgas, if you have a suitable container to hold it in)

Step 2: Make Ice Cream Mix

This recipe comes from a Nigella Lawson cookbook, but I don't think there is anything especially unusual about it; it's just a custard-style ice cream. It's pretty good, even after we simplified it.

Whisk 5 egg yolks with 125 g of sugar until thick and creamy. Add to a large saucepan with 500 ml of half-and-half milk/cream, and stir over moderate heat for about 10 minutes, stirring constantly. Remove from heat and whisk again. Add flavoring (we used a teaspoon of vanilla essence) and coloring and put in refrigerator until ready to serve.

We made 2 batches of this and divided it into three jars (red, blue and uncolored cream).

Step 3: Make Your Layered Ice Cream

Push your mini Mars bar (or marshmallow, or brownie, or cake) onto a popsicle stick. and dunk into liquid nitrogen for a few seconds. Remove, and dunk the cold bar into one of the containers of liquid ice cream mix. Remove, dunk back into liquid nitrogen, and repeat as many times as you have patience for. Make funky patterns and shapes. Don't overdo the LN2 - you just need to set the ice cream, not turn it into a rock. Don't try eating it if it's fuming - it's too cold. Approach it cautiously - you don't want to break a tooth or swallow a deep-frozen piece of ice cream. Once the ice cream is soft, enjoy - it's fantastically smooth.



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    Where do you find liquid nitrogen? its not like you'll find it in the grocery store. Plus, what if your hand shatters or something? I've heard LN2 can do that.

    Any cryogen supplier, e.g. Airgas. It is dangerous if you plunge your hand in it for too long... but it would take half an hour or more of immersion before you could shatter it. Boiling water is dangerous too... but we handle it every day and manage to resist the temptation to touch it.

    If you're making them ahead of time, put them in the regular freezer when you're done where they will cheerfully warm up to eating temperature, but not melt.

    Thank you Silvester10528 I'm a gourmet cook and when I 1st read this Make layered ice-creams with liquid nitrogen I just had to investigate. My main stay and focus for several years now is eating organic,heart smart and GMO free. So thank you again for clarifying the necessity of using food grade nitrogen. I believe the author owes a duty to it's readers to stipulate this the article. If not, from a legal stand point could be held liable for all kinds of lawsuits.

    Warning: the ingredients in this instructable are not organic or heart smart.

    great job but where am I suppos to get a dewar and liquid nitrogen

    That first picture looks like a turkey leg to me... :-)

    Good idea to stress the safety points as much as you did, this LN2 can be seriously dangerous if not given the proper respect.

    I think you have a decent chance of getting LN2 from most restaurant CO2 suppliers, but you should call them a good week in advance to see if they have any or even carry it at all. Food grade CO2 is NOT the same as paintball/airgun CO2, you can NOT get it from a welding gas supplier or fire extinguisher service outfit - so they will obviously not have food grade LN2, even if they happen to have LN2 in stock. Non food grade gases have machine oils infused in them that will likely make you ill.

    No such thing as foodgrade CO2. Gas is gas. You cannot infuse oils into a gas. Paintball tanks would gum up the mechanisms if there was any oil in them. Not only that, as a gas expands it gets cold and the oil would get very gummy and that would be a problem in any CO2 system.

    Also no such things as food grade LN2. It is just liquid nitrogen. Any oils, or anything else really would be frozen and could potentially clog up the dewar or the nozzle that the LN2 would come out of, so there is nothing in an LN2 tank other than LN2.

    yeah, there is definitely such a thing as food-grade and normal gases. google it