Liquid Nitrogen Ice-cream
Death by Chocolate Using liquid nitrogen to make ice cream is nothing new. 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. So, it only makes sense that making ice cream amidst clouds of smoke and a big container of liquid nitrogen is the “in” thing to do among ice cream aficionados. Recently, I gave my taste buds the experience of relishing on liquid nitrogen ice-cream. It tasted much fresh than the normal ice-creams that we eat. The ice-cream texture was creamier than usual and there were fewer or no ice crystals. Initially, one might be a bit apprehensive hearing that 'liquid nitrogen' would be a part of the desert. But hey, lets dig deeper into the science concerning the preparation. At normal pressure, liquid nitrogen boils at -196.4ÂșC. When poured into the ice cream base the l...