Using liquid nitrogen is a great alternative for fast freezing ice cream that is easy to make.
Description: Liquid nitrogen is -196˚C and quickly freezes the ingredients into ice cream.
1.Add all ingredients to the bowl.
2. Gradually stir in liquid nitrogen until the ice cream is of the desired consistency.
The secret to creamy ice cream is the rapid freezing of the fat and water particles.The faster the ice cream can be frozen, the fewer ice crystals that can form, the creamier the concoction.
Safety: Liquid nitrogen can freeze tissue, causing skin damage.Additionally, the bowl and spoon used for this should not be used for any chemicals and should be stored in a food safe environment to prevent any contamination.