YOU NAME IT WE FREEZE IT!
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"It’s been described as the five-minute way to make amazing ice cream. No cranking… no ice and rock salt mixtures… and you can forget about those electric ice cream makers. All you need is a little liquid nitrogen, some creamy ingredients, and an appetite for exploring the science of food."
- Steve Splanger
Using liquid nitrogen to make ice cream is nothing new, science teachers have been making "instant ice cream" for their students for years; but making liquid nitrogen ice cream has become a craze that's sweeping the trendy cooking shows and the avant-garde chefs who practice molecular gastronomy and you will not find this anywhere else in Denver. The actual "how to's" of making liquid nitrogen ice cream are quite simple, let's start with the most asked questions: What is liquid nitrogen and where do you get it? Most of the air we breathe is nitrogen (about 78%) with 20% being oxygen and the remaining 2% a potpourri of gases. By compressing the air we breathe you get both liquid nitrogen and liquid oxygen. Liquid nitrogen is -321°F or -196°C. In other words, its cold and we think it’s cool! While liquid nitrogen is used for many temperature-related applications, it's particularly useful for freezing foods because nitrogen is odorless, colorless and tasteless. The fact is we start off using liquid nitrogen in order to freeze the ice cream instantly, but once it is frozen, 100% of it will be dissipated back into our atmosphere leaving the freshest ice cream you will ever taste.
