LN2 Ice Cream
Okay, so Baitcon it was not. But I finally did a batch of Liquid Nitrogen Ice Cream for the friends.
Quimby Welding is quite friendly, and sold me the LN2. On the expensive side ($2 per liter) but since I am not a university buying in bulk, I guess I'll have to live with retail rates. (Yes, if you have the right connections, the stuff is less than $0.2 per liter.)
I first made a custard base:
whip together:
12 egg yolks
5/4 cup sugar
heat to 175F:
1/2 gallon heavy cream
1/2 gallon whole milk
5/2 cup sugar
In small quantities whip about half of the cream mix into the eggs, then transfer back to the pot
heat slowly to 185 degrees, to cook the mixture. It should coat the back of a spoon.
I took 1.5 quarts of the above, added 1 tbsp 3x vanilla, and poured it (hot) over 17 ounces of 60% callebaut chocolate.
I let this sit for a bit and then stirred to melt and mix in the chocolate.
I later added another quart of the base.
To the rest of the base I simply added 2tbsp of 3x vanilla.
N made up a batch of Strawberry sorbet base, using frozen strawberries, simple syrup, lime juice, and orange extract.
Gorram that was good chocolate ice cream. The strawberry sorbet was an even bigger hit; the straight vanilla quite good. I made an attempt with the vanilla and a chocolate/hazelnut thin ganache that was so-so.
Tried making the ice cream in a KitchenAid using the flat beater, but it seemd to splash lots of LN2 out of the bowl. Went to the backup plan of using a wooden spoon. Still had problems with the volume increasing and the mix coming over the sides. Borrowed a large bowl, and all was good.
For the future: I want a very heavy 'flat whisk' or a potato masher. Perhaps something made with 3/16" or 1/4" stainless wire.
Whoot!
Quimby Welding is quite friendly, and sold me the LN2. On the expensive side ($2 per liter) but since I am not a university buying in bulk, I guess I'll have to live with retail rates. (Yes, if you have the right connections, the stuff is less than $0.2 per liter.)
I first made a custard base:
whip together:
12 egg yolks
5/4 cup sugar
heat to 175F:
1/2 gallon heavy cream
1/2 gallon whole milk
5/2 cup sugar
In small quantities whip about half of the cream mix into the eggs, then transfer back to the pot
heat slowly to 185 degrees, to cook the mixture. It should coat the back of a spoon.
I took 1.5 quarts of the above, added 1 tbsp 3x vanilla, and poured it (hot) over 17 ounces of 60% callebaut chocolate.
I let this sit for a bit and then stirred to melt and mix in the chocolate.
I later added another quart of the base.
To the rest of the base I simply added 2tbsp of 3x vanilla.
N made up a batch of Strawberry sorbet base, using frozen strawberries, simple syrup, lime juice, and orange extract.
Gorram that was good chocolate ice cream. The strawberry sorbet was an even bigger hit; the straight vanilla quite good. I made an attempt with the vanilla and a chocolate/hazelnut thin ganache that was so-so.
Tried making the ice cream in a KitchenAid using the flat beater, but it seemd to splash lots of LN2 out of the bowl. Went to the backup plan of using a wooden spoon. Still had problems with the volume increasing and the mix coming over the sides. Borrowed a large bowl, and all was good.
For the future: I want a very heavy 'flat whisk' or a potato masher. Perhaps something made with 3/16" or 1/4" stainless wire.
Whoot!