7901 Southpark Plaza, Suite 106Littleton, CO 80120. Stir the mixture with the wooden spoon. Liquid nitrogen ice cream begins like any ice cream: cream, milk, vanilla, sugar and any add ins (cookie dough, plz). The mix of whipping cream and half-and-half helps to make a very creamy ice cream with small crystals, that freezes quickly. While liquid nitrogen is used for many temperature-related applications, it's particularly useful for freezing foods because nitrogen is odorless, colorless, and tasteless. Using only real food ingredients, like actual creamy milk and actual eggs. This makes a nice cryogenics or phase change demonstration. Nitrogenie™ is an ice cream shop that makes the world's best ice creams the same way all the great chefs make them in restaurants: using the magic of liquid nitrogen. If you have power tools, go for it! You might want to put the bowl in your sink just in case it overflows (which it probably will) or spread out some plastic on the table. This recipe makes a half gallon of strawberry ice cream. If you use a metal container, be sure to wear gloves. 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. Expect lots of cool fog and the sounds of oohs and ahhs from the audience. 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. It's easy to replace the vanilla with any flavor you wish. The secret to the creamy ice cream is all in the rapid freezing of the mixture. Toll Free: 800-223-9080 You'll receive an email every Wednesday with a hands-on science experiment that you can do yourself. Okay, there is one tiny little negative to using liquid nitrogen to make ice cream… it's dangerous if you're not careful. 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!). There are hundreds and hundreds of recipes for ice cream, so you'll just need to find one that you like. Scoop and serve: Straight from the mixer to your cup, your ice cream is ready to eat moments after it was made. But one of the benefits of making ice cream using liquid nitrogen is that you can test the batch in just a few minutes. 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. In pop culture, molecular gastronomy is the merging of scientific tools and techniques with culinary arts – using tools such as centrifuges, liquid nitrogen, microscopes, or lasers in the preparation of food items. A cordless drill with a mixing attachment is even better than a whisk and wooden spoon. Liquid nitrogen is -320°F or -196°C (in other words, it's cold). The liquid nitrogen causes the fat and the water particles to stay very small, giving the ice cream its creamy consistency. 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 touch the stuff, you can easily freeze tissue and cause severe damage. Continue to stir the ice cream, while slowly adding more liquid nitrogen. Open a Nitrogenie™ in your city. Then you add the liquid nitrogen to the equation. It's time for the liquid nitrogen. Stir, stir, and stir some more until you have a consistent mixture.

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