Go to the Recipe: How to Make Ice Cream With Liquid Nitrogen
Awesome. I have not tried liquid nitrogen, but I have tried dry ice, since it is easier to source. One of the local grocery stores (Harris Teeter) carries it. I have had some difficulty getting the right amount / consistency. It could be that I am adding the dry ice too quickly and perhaps it needs to be done like you in the liquid nitrogen procedure. It was very helpful to see the consistency even after you were finished adding liquid nitrogen. My ice cream made with dry ice was more frozen and at one point completely seized up. I suppose my ratio of dry ice to ice cream base was off.
Yes, dry ice should be crushed finely, then add slowly. When you've got it to a nice scoopable texture, be sure to paddle it for a couple of minutes to even out any lumps. Then harden it in your freezer, which also allows time for any chunks of dry ice to finish sublimating.
Thanks! Is there an easy way to crush it finely without losing most of its' volume? I tried wrapping it in a towel and crushing with a rolling pin, but that method is far from perfect. Is there a general ratio of dry ice to ice cream base or is it entirely based on the composition and temperature of the ice cream base and therefore I am left to eyeball it?
You'll need 3 to 4 times the weight of your base in dry ice to freeze it. For liquid nitrogen it's more like 6 to 7 times the weight of the base.
Here in Quebec there's a company that does grain of rice like dry ice, its use for steel cleaning, and it works really well the way it is maybe you can find some in the U.S.
How much liquid nitrogen do you need to create the right consistency? What's the ratio? 3 times the amount of liquid nitrogen compared to the base?
3:1 is actually about right. But if you start with hot, warm. or ice cold base the amounts of liquid nitrogen used will vary.
Dear chefsteps,
For some reason my ice cream (regardless what flavour) comes out quite flaky. Please find the picture attached. Is liquid nitrogen the solution?
I am now using this particular machine: http://www.kookpunt.nl/solis-gelateria-pro-850-ijsmachine/nl/product/6933/
And tend to freeze it in an airtight container for 5 hours.
I look forward to reading your professional reaction!
Do we have any kind of grades of liquid nitrogen we need to consider while buying it?
Does anyone know where to get liquid nitrogen on the east coast? I live in Maryland at the moment and not sure where I could get some.
Hi,
Could you reccomend to me some good book about science of ice cream?
Thank you,
Jenny
due to the lack of fat content and solids, would sorbet work?
The "TIP: Where to find liquid nitrogen" link is broken.
put it in a food processor after you bust it down into small chunks, then use a flour sifter so you're dropping in dry ice powder instead of spoon-sized dry ice snowballs
If you can get your hands one the Gelato Messina book, it's great. I guess it's technically gelato, but it goes into great details about the science of it, and how to go about substitutions and creating your own flavors
Robert's Oxygen. They sell welding supplies, & they have liquid nitrogen. Located in Annapolis, Rockville, & maybe Baltimore.
Is this possible to do in a non-dairy version with almond milk? Or cashew milk or some other plant-sourced equivalent.
