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Making Ice Cream With Liquid Nitrogen

Posted by timothy on from the something-for-the-nothern-hemisphere dept.

JasonMaggini writes "Popular Science has an article on how to whip up a batch of ice cream in 30 seconds or so by using liquid nitrogen. Just the thing for those hot summer days. The article is by Theodore Gray, creator of the ultra-spiffy Periodic Table Table."

1 of 390 comments (clear)

  1. Why it's better by ajs · · Score: -1, Redundant

    N-based ice cream is better than regular ice cream, IMHO because the crystals are formed faster, and are therefore smaller. This results (when done properly) in a creamier ice cream that really tastes great (the taste is actually unaffected, but the creaminess fools your tastebuds into thinking it's richer than it is).