Put on your safety glasses and gloves… do it! A large plastic mug with a handle is good for pouring the liquid nitrogen. Liquid nitrogen ice cream begins like any ice cream: cream, milk, vanilla, sugar and any add ins (cookie dough, plz). Here's a basic recipe to which you can add anything to make your signature Nice Cream. Keep adding small amounts of liquid nitrogen until you have the perfect creamy consistency. As soon as the cream base starts to thicken, add the mashed strawberries. Here's the best advice… Go to your local high school or university and pay a visit to the science department. A cordless drill with a mixing attachment is even better than a whisk and wooden spoon. Stir until the sugar dissolves. You can budget about $1.50 to $2.00 a liter and you'll need about 5 liters to make up a couple quarts of ice cream. It's like a magic wish from an ice cream genie. Expect lots of cool fog and the sounds of oohs and ahhs from the audience. Keep stirring until you have a consistent mixture, and then add more liquid nitrogen. It's easy to replace the vanilla with any flavor you wish. Many times these companies will let you borrow or rent one of the 5-liter Dewars to transport your secret ice cream making ingredient. The faster you freeze, the less you destroy tissue structures that could lead to a more rapid loss). 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. 2 The liquid nitrogen causes the fat and the water particles to stay very small, giving the ice cream its creamy consistency. The secret to the creamy ice cream is all in the rapid freezing of the mixture. While liquid nitrogen is used for many temperature-related applications, it's particularly useful for freezing foods because nitrogen is odorless, colorless, and tasteless. Your best bet is to search your local Yellow Pages for a supplier of liquid nitrogen. Multiply the amount of ice cream by 5 to find out how much liquid nitrogen you need. Call: 303-798-2778 Our most popular science fair experiment. Don't touch liquid nitrogen or store it in a closed container. The secret to the creamy ice cream is all in the rapid freezing of the mixture. Put on your gloves and goggles. DO NOT STIR THE MIXTURE… just yet. All you need is a little liquid nitrogen (-320°F), some creamy ingredients, and an appetite for exploring the science of food. As it hardens more, remove the spoon and just pour the remaining liquid nitrogen onto the ice cream to fully harden it. Improved trigger mechanism to prevent accidental eruptions. Toll Free: 800-223-9080 Large plastic or stainless steel punch bowl or salad bowl, 1 quart mashed fresh strawberries or thawed frozen berries, Additional half cup of sugar if you are using unsweetened berries. Join our team of Nitrogenies™. // This script makes the video tab active if "?showtab=videotab" is added to the URL// Get a value from the query string by namefunction queryString(key) {var match = new RegExp('[?&]' + key + '=([^&]*)').exec(window.location.href);return match && decodeURIComponent(match[1]);}// specifically the value of showtabvar valueOfPage = queryString('showtab');// then hide the experiment tab and show the video tab$(document).ready(function(){if(valueOfPage=='videotab'){//select correct tab$('ul.anchors li').removeClass('on').eq(1).addClass('on');//show #video$('#video').toggleClass('tabs-hide');//hide #experiment$('#experiment').toggleClass('tabs-hide');};}); We’ll send you a free experiment every week, plus new products and offers. Let it freeze for a few seconds before stirring. Liquid nitrogen must be stored and transported in a special container called a Dewar, otherwise it will evaporate very quickly. 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. Monday – Friday Science teachers have been making “instant ice cream” much to the delight of their students for years (because they love the sounds of ooohs & ahhhs that naturally follow this amazing feat!). Check your email now to learn more and for a special offer from Steve Spangler Science. It's also just plain fun. Okay, there is one tiny little negative to using liquid nitrogen to make ice cream… it's dangerous if you're not careful. Contact with liquid nitrogen can cause injury … it can be dangerous if not used properly. 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. At this point, you can add anything you like – get creative. According to food science experts, rapid freezing preserves the nutrients in food (a quick-frozen vegetable that's three months old will likely have a nutrient composition closer to harvest levels than a five day old fresh vegetable. If you touch the stuff, you can easily freeze tissue and cause severe damage. First, mix the cream, half-and-half, and sugar in the bowl using the wire whisk. 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 stir too soon, the concoction will bubble over and you'll have a mess (and you'll waste some of your ice cream). Scoop and serve: Straight from the mixer to your cup, your ice cream is ready to eat moments after it was made. Once the clouds of vapor clear, you have your creamy, super-fresh ice cream. If the ice cream begins to melt before everyone is served, simply add more liquid nitrogen. It's impossible to measure how much liquid nitrogen to add, so just pour about a quart (that's equal to about 1 liter) of liquid nitrogen into the bowl. It's like a magic wish from an ice cream genie. The goal is to avoid ice crystals similar to what you get when you make ice milk. This is where the fun begins and the cool fog billows out of the mixer. According to food science experts, rapid freezing preserves the nutrients in food (a quick-frozen vegetable that's three months old will likely have a nutrient composition closer to harvest levels than a five day old fresh vegetable. The flavours you see here taste exactly like the real thing because they are the real thing. But one of the benefits of making ice cream using liquid nitrogen is that you can test the batch in just a few minutes. Add any other liquid flavorings you might want. Pour a small amount of liquid nitrogen directly into the bowl with the ice cream ingredients. This makes a nice cryogenics or phase change demonstration. If you are making vanilla or chocolate ice cream, whisk in vanilla or chocolate syrup now. Watch how it's done only the best raw ingredients Choose from any of our local, pureed, and house-made flavors and Mix-N's. Try contacting the chemistry or physics department of your local college or university to find out where they purchase it. Figure out how much you want to make. Continue to stir the ice cream, while slowly adding more liquid nitrogen. 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. We use liquid nitrogen to freeze fresh cream into completely customizable ice cream treats, all thanks to that wonderful seventh element, Nitrogen. Add the vanilla and sugar. Using only real food ingredients, like actual creamy milk and actual eggs. It's not as easy as running to the local grocery store to buy milk. Liquid nitrogen is -320°F or -196°C (in other words, it's cold). It's time for the liquid nitrogen. Follow us on Facebook, Twitter or Instagram for recipe updates, Nitrogenie Chessington World of Adventures UK. If you have power tools, go for it! 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. The actual “how to's” of making liquid nitrogen ice cream are quite simple, and you'll find the complete guide, including tips and tricks, later in the article. Using liquid nitrogen to make ice cream is nothing new. Feel free to experiment! The goal is to avoid ice crystals – similar to what you get when you make ice milk. The mix of whipping cream and half-and-half helps to make a very creamy ice cream with small crystals, that freezes quickly. 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!). The liquid nitrogen causes the fat and the water particles to stay very small, giving the ice cream its creamy consistency. Stir the mixture with the wooden spoon.

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