Sometimes I read something and then think: “I have to try this immediately!” But then time goes by and much later I remember again. One of this things is ice cream preperation with liquid nitrogen. When I read about it I thought: “What a cool idea!” But then I never thought about it up to now.
But when we were eating our last icecream at work, I remeber again and told my colleagues about it. One of them was as enthusiastic as I and so we started our newest experiment the next day, having all materials we need in our Cofferoom or in the lab.
Because we know our colleagues, we douple the “experimental instruction” not knowing that the nitrogen would froth the mixture! So we end up with icecream for two days. But when the temperature is about 30°C in lab, it is allways a good idea to have some icecream, isn’t it? 😉
The preaperation was alot of fun and a real event with a lot viewers.
Red currant-raspberry-icecream
- 500g raspberrys
- 500g red currants
- 800g cream
- 200g sugar
- liquid nitrogen
Puree currants and raspberrys, mix with sugar and cream and put in a big plastic bowl. Add slowly liquid nitrogen while stirring with a wooden spoon (do not use a metal one, because it becomes very cold!) untill the mixture freez to a creamy icecream.
Deutsch
Stefanie,
please, clear my mind: do you work in a food lab? I never heard about using liquid nitrogen to make ice cream!
The ingredients for this one are great! Unfortunatelly we do not find fresh currrants around and the raspberries are soooooo expensive here!!! Loved the way it come out!
Cheers!
@ Verena,
No, I do not work in a food lab, but in a lab working in the field of molecular biology. But we had all materials you need for icecream making (like a mixer, bowls etc.) in our coffeeroom and liquid nitrogen outside in a huge tank. So we had everything we need at hand.
I read about making icecream with liquid nitrogen some time ago, it seems to be very “in” in the molecular gastronomy . And I love to try new things, so I was very happy when one of my colleagues was as fascinated of this idea as I was. I mentioned the idea and the next day he asked if I brought a recipe, so we could make icecream after lunch. 🙂 It was really a lot of fun and very delicious, because the icecream is very creamy.
This is SO cool.
I understand that the nitrogen freezes the mixture so quickly that the ice crystals are really small making it take on an incomparably smooth texture. Also, ice cream for 4 days is WAY better than ice cream for 1 day (like twice as good, at least).
Mit Sahne, wie edel. 😉
Wir haben das früher immer nur mit Kondensmilch gemacht.
Und wo gibt’s Stickstoff in haushaltsüblichen Mangen? ;-))
@ Ulrike: Es war wirklich lustig, und es gibt die ersten “Foderungen” nach regelmäßigen Eis-Lieferungen 🙂
@Silvie: Keine Ahnung, bei uns auf der Arbeit fährt immer ein großer Tankwagen vor – haushaltsüblich würde DAS aber nicht nennen 😀
Ja, ich erinnere mich, bringt wirklich Spaß mit flüssigem Stickstoff zu “kochen”