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..
Comments
I want ice cream now... NOW!!!!
Posted by: Paul | June 20, 2003 12:24 PM
Awww, you're making me hungry.
Posted by: Ben Langhinrichs | June 20, 2003 02:12 PM
No...there's one better.
Liquid Helium. Cools even faster and you get to talk in a squeaky voice while making it!
Posted by: Brian | June 20, 2003 04:18 PM
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.
Posted by: Chris | June 20, 2003 11:08 PM
I love Dippin' Dots. They have 'em at Lake Compounce...:)
Posted by: Techie2000 | June 20, 2003 11:15 PM
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! :-)
Posted by: Steve Friedl | June 21, 2003 07:41 PM
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
Posted by: poofleface | June 23, 2003 08:21 AM
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... :-)
Posted by: Basil Hussain | June 24, 2003 08:18 AM
u need 2 put it in stores
Posted by: ally | September 14, 2003 08:03 PM
Do you know the site for dipin dots or the busines? if you do e-mail me please zipzopj@excite.com thanks Justin
Posted by: justin | October 23, 2003 12:32 AM
You have to put these in the shops, you will make a fortune!!!!
They were the best things i've ever had!!!
Posted by: dipin' dots lover | November 28, 2003 05:36 AM