It is not dry ice that is used, but liqid nitrogen. Nitrogen makes up 80% of the atmosphere. Basically it just evaporates. There are 2 advantages makeing ice cream this way:
1. The process is so fast that no large ice cristals are crated, makeing the ice cream taste very somooth. In conventiona ice-cream making this is achieved by stirring. 2. Once the liquid nitrogen has boiled off, it maked the ice cream very fluffy. On the other hand, the ice cream is normally so cold and har, that you actually have to way for it to earm up and soften a little.
Is the ice cream still ok because the dry ice when directly onto the ice cream?
CannedPeanuts 5 years ago
Sorry not dry ice, liquid nitrogen.
CannedPeanuts 5 years ago
It is not dry ice that is used, but liqid nitrogen. Nitrogen makes up 80% of the atmosphere. Basically it just evaporates. There are 2 advantages makeing ice cream this way:
maiera 5 years ago
1. The process is so fast that no large ice cristals are crated, makeing the ice cream taste very somooth. In conventiona ice-cream making this is achieved by stirring. 2. Once the liquid nitrogen has boiled off, it maked the ice cream very fluffy. On the other hand, the ice cream is normally so cold and har, that you actually have to way for it to earm up and soften a little.
maiera 5 years ago
I've seen something similar on TV some months ago, while watching a physics scientist on a cooking show.
Andakar 5 years ago