June 20, 2003
Better ice cream through chemistry

Matt pointed me to this Popular Science article.. Ice cream made with liquid nitrogen!

The result, literally 30 seconds later, was a half-gallon of the best ice cream I'd ever tasted. The secret is in the rapid freezing. When cream is frozen by liquid nitrogen at –196°C, the ice crystals that give bad ice cream its grainy texture have no chance to form. Instead you get microcrystalline ice cream that is supremely smooth, creamy and light in texture. Martha Stewart, eat your heart out.

Hmm.. where can I get some of that secret ingredient..

Posted June 20, 2003 12:18 PM in Random
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Comments
On June 20, 2003 12:24 PM Paul added:

I want ice cream now... NOW!!!!

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On June 20, 2003 02:12 PM Ben Langhinrichs added:

Awww, you're making me hungry.

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On June 20, 2003 04:18 PM Brian added:

No...there's one better.

Liquid Helium. Cools even faster and you get to talk in a squeaky voice while making it!

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On June 20, 2003 11:08 PM Chris added:

If you want some there's a company that produces an ice cream product called Dipin Dots. Its sold at most amusement parks that I know of and is made by the same process. Its incredible smooth tasting ice cream and I love it. The only problem is its pretty expensive (but its at a park so that might explain a markup) and from a little research I had done on it a year or two ago wasn't made in really large quanitites.

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On June 20, 2003 11:15 PM Techie2000 added:

I love Dippin' Dots. They have 'em at Lake Compounce...:)

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On June 21, 2003 07:41 PM Steve Friedl added:

Easily as cool as nitro-powered ice cream is the "Periodic Table" -- a real *table* - constructed by the author of the article.

http://theodoregray.com/PeriodicTable/

Science geeks rule! :-)

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On June 23, 2003 08:21 AM poofleface added:

heavy duty gloves? what a bunch of wusses. here are kids dipping their hands into the stuff: http://ccmhs.calh.k12.wv.us/middle/2001-2002%20News/April%20News/cryogenics.htm

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On June 24, 2003 08:18 AM Basil Hussain added:

They've been doing this for years, and not just with ice cream.

I remember seeing a TV show (some science thing) ages ago where they were talking about how they were using this method to freeze frozen pizza so that the vegetable toppings didn't taste so mushy - those big ice crystals from slow freezing break down the plant's cell tissues to a certain extent, resulting in less-than-crisp vegetables.

If only I could remember which brand of frozen pizza it was... :-)

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On September 14, 2003 08:03 PM ally added:

u need 2 put it in stores

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On October 23, 2003 12:32 AM justin added:

Do you know the site for dipin dots or the busines? if you do e-mail me please zipzopj@excite.com thanks Justin

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On November 28, 2003 05:36 AM dipin' dots lover added:

You have to put these in the shops, you will make a fortune!!!!

They were the best things i've ever had!!!

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