MAKING ICE CREAM WITH LIQUID NITROGEN RECIPES

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THE SMOOTHEST ICE CREAM IS MADE WITH LIQUID NITROGEN RECIPE | EXTRA CRISPY | MYRECIPES



The Smoothest Ice Cream Is Made with Liquid Nitrogen Recipe | Extra Crispy | MyRecipes image

Robyn Sue Fisher, founder of San Francisco's innovative churned-to-order ice cream shop, Smitten Ice Cream, invented the true cop's delight: coffee and doughnuts ice cream. She starts making ice cream from scratch with a base of heavy cream, salt, sugar, and coffee grounds whisked together in a large pot. She lets the coffee steep in cream for 10 minutes over medium heat and then strains the mixture to remove the coffee grounds. (Note: Fisher only uses the best products in her ice cream, and swears Blue Bottle is the crème de la crème.) After the heavy cream mixture cools, you can place it in an ice cream machine at home, but Fisher flash-freezes the liquid in a machine she designed herself using liquid nitrogen. A self-proclaimed science nerd, Fisher spent two years in a basement workshop with a retired engineer inventing Smitten's now-patented ice cream machine, which she calls Brrr. Seeking to learn more about ice crystal formation, she found that the colder you freeze ice cream, the smaller the ice crystals are. And the smaller the ice crystals are, the smoother the product. This realization led her to liquid nitrogen, which freezes at a temperature of -321°F. Her machine uses liquid nitrogen to freeze ice cream in less than 30 seconds. During the Great Recession, in 2009, Fisher began selling ice cream from a rickety red wagon in San Francisco. She let her fans know where to find her using Twitter, and usually ended her tweets with "Come and get it before it sells out—or before the cops come." Now that she's outgrown her wagon and settled into seven storefronts on the West Coast, she serves up a cop's breakfast in ice cream form with coffee and doughnuts. Ice cream for breakfast? We're on our way. Coffee & Doughnuts Ice Cream

Provided by Robyn Sue Fisher

Yield 1 gallon

Number Of Ingredients 12

137 grams coffee, ground (we prefer Blue Bottle Coffee's 17 Ft. Ceiling Espresso)
2?¼ teaspoons salt
302 grams granulated sugar
37 ounces organic half-and-half
37 ounces organic heavy whipping cream
2?¼ teaspoons vanilla extract
9 grams instant espresso powder (we prefer Medaglia D'Oro)
55 ounces ice cream base (adapted for the home cook from  Emily Luchetti's recipe)
11 ounces organic whole milk
44 ounces organic heavy whipping cream
Scant cup granulated sugar
4 chocolate-covered cake donuts, each cut into 8 pieces

Steps:

  • Combine ground coffee, salt, and sugar in large pot. Whisk to combine thoroughly, then whisk in half-and-half and first amount of heavy cream, making sure no coffee grounds are left clinging to side of pot.
  • Bring mixture to simmer (small bubbles begin to form around edges of pot) over medium high heat, stirring occasionally. Watch carefully—do not let it boil over. Once at a simmer, remove from heat.
  • Off heat, cover, and steep for EXACTLY 10 minutes. Set a timer.
  • Slowly pour the mixture through a fine strainer (or chinois) over a large bowl or pot. Press on the grounds with medium pressure using a wooden spoon or ladle to extract the liquid. Do not press too hard, or try to get every last drop of liquid through, as this will make the base taste bitter.
  • Add vanilla and instant espresso powder to mixture. Whisk or mix using an immersion blender until thoroughly combined. Chill until cool.
  • To make the ice cream base, combine milk, second amount of heavy cream, and second amount of sugar. Heat over medium heat, stirring regularly, until the mixture reaches a simmer. Remove from heat.
  • Place bowl over an ice bath (a large container or bowl filled with ice and just enough water for the ice to move around freely) and stir occasionally until cool.
  • Whisk ice cream base into second coffee mixture.
  • Freeze combined base according to your ice cream maker's instructions.
  • While ice cream is still soft, fold in pieces of donuts. Do not overmix.
  • Let freeze until solid.

CHOCOLATE LIQUID NITROGEN ICE CREAM RECIPE BY TASTY



Chocolate Liquid Nitrogen Ice Cream Recipe by Tasty image

Here's what you need: heavy cream, condensed milk, unsweetened cocoa powder, liquid nitrogen

Provided by Greg Perez

Yield 4 servings

Number Of Ingredients 4

1 cup heavy cream
7 oz condensed milk
¼ cup unsweetened cocoa powder
3 cups liquid nitrogen

Steps:

  • Fill a food processor with heavy cream, condensed milk, and unsweetened cocoa powder.
  • Close the top and blend for 15 seconds.
  • Use a funnel or carefully pour the ice cream mixture into a large squeeze bottle and tighten the lid.
  • Layout a large thick cloth on top of your cooking area to protect the surface from the liquid nitrogen’s low temperature.
  • Using insulated gloves, fill a stainless steel bowl with liquid nitrogen and set it on top of the thick insulated cloth.
  • Use the squeeze bottle to squeeze the mix at a constant drip into the liquid nitrogen.
  • Fill the bowl with droplets and allow the liquid nitrogen to boil off.
  • Once all the liquid has boiled over from the bottom, serve.
  • Enjoy!

Nutrition Facts : Calories 393 calories, CarbohydrateContent 31 grams, FatContent 30 grams, FiberContent 1 gram, ProteinContent 7 grams, SugarContent 28 grams

LIQUID NITROGEN ICE CREAM RECIPE AND INSTRUCTIONS
21/12/2005 · 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 more liquid nitrogen. As soon as the cream base starts to thicken, add the mashed strawberries. Stir vigorously. When the ice cream becomes too thick for the whisk, switch to the wooden spoon.
From thoughtco.com
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LIQUID NITROGEN ICE CREAM RECIPE - AMERICAN CHEMICAL SOCIETY
Liquid nitrogen ice cream does not keep well and should be served immediately. If it does start to turn back into a liquid, you can add more liquid nitrogen to refreeze it. T I P S References Recipe from David A. Katz’s recipe “Liquid Nitrogen Ice Cream”, www ...
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From wikihow.com
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LIQUID NITROGEN ICE CREAM RECIPE AND INSTRUCTIONS
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LIQUID NITROGEN ICE CREAM - SCIENCE EXPERIMENT
With our recipe for how to make ice cream with liquid nitrogen, all you need is a little liquid nitrogen (-320 F), some creamy ingredients and an appetite for exploring the science of food. Keep reading to learn the secrets to finding, and safely using, liquid nitrogen to make one of the trendiest desserts on the cooking show scene.
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LIQUID NITROGEN ICE CREAM RECIPE - 101 COOKBOOKS
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MAKING ICE CREAM WITH LIQUID NITROGEN - SLASHDOT
17/6/2003 · JasonMaggini writes "Popular Science has an article on how to whip up a batch of ice cream in 30 seconds or so by using liquid nitrogen. Just the thing for those hot summer days. The article is by Theodore Gray, creator of the ultra-spiffy Periodic Table Table."...
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LIQUID NITROGEN–CHURNED ICE CREAM | CHEFSTEPS
Liquid Nitrogen–Churned Ice Cream. When it comes to ice cream, there are two big advantages to using liquid nitrogen over an electric machine or an old-timey hand-cranked job. First, it’s faster. Second, because it’s faster, there’s less likelihood that your cold confection will develop those pesky ice crystals that form when the ice ...
From chefsteps.com
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LIQUID NITROGEN ICE CREAM RECIPE AND INSTRUCTIONS
You can use liquid nitrogen to make ice cream pretty much instantly. This makes a nice cryogenics or phase change demonstration. It's also just plain fun. This recipe is for strawberry ice cream. If you omit the strawberries, you can add a bit of vanilla for vanilla ice ...
From nicholas.apuestaspronosticosfutbol.com
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THE TRUTH ABOUT NITROGEN ICE CREAM
While it's possible to make everything from cheese puffs and cereals to cocktails and ice cream with liquid nitrogen, it's important to know the risks associated with using this method. Liquid nitrogen has clear cut safety hazards to begin with, such as it's imperative to avoid letting it come into contact with your skin or eyes.
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