(no subject)
The recipe for liquid nitrogen ice cream is quite famous - you can easily fish out a dozen howtos from Google. It was our turn to try it, finally.
Pouring LN2 very slowly while stirring like hell is crucial to get homogeneous, smooth-tasting ice cream:
It was quite good actually, much better than something one would make in a freezer and on par with commercially available ice creams. The specific flavor of the milk we used was still felt, despite added vanilla and strawberry jam. So you have to choose some milk that you really like and work with it.
Pouring LN2 very slowly while stirring like hell is crucial to get homogeneous, smooth-tasting ice cream:
It was quite good actually, much better than something one would make in a freezer and on par with commercially available ice creams. The specific flavor of the milk we used was still felt, despite added vanilla and strawberry jam. So you have to choose some milk that you really like and work with it.