======Liquid Nitrogen Ice Cream======


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**Safety: **{{$demo.safety_description}}\\
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====Summary====                   
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====Procedure====  
  - Prepare a vanilla ice cream base using milk, sugar, cornstarch, and vanilla.  
  - Chill the mixture in the refrigerator until cold.  
  - Place the mixture in a metal mixing bowl.  
  - Start a stand mixer on low to medium speed.  
  - Slowly add liquid nitrogen to the bowl a little at a time while mixing.  
  - Continue mixing and adding liquid nitrogen until the mixture thickens into ice cream.  
  - Serve immediately once it reaches the desired consistency.  




====Links==== 
How to Make Instant Ice Cream With Liquid Nitrogen - Impossible Science At Home: 
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Liquid Nitrogen Ice Cream Demonstration - Always Packed for Adventure: 
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📄 Liquid Nitrogen Ice Cream Recipe - 101 Cookbooks: [[https://www.101cookbooks.com/archives/001366.html]]\\

📄 Recipe for Making Liquid Nitrogen Ice Cream: [[https://www.lsu.edu/science/chemistry/files/chemdemo/demos/liquid_nitrogen_ice-cream.pdf]]\\



====Variations====
  * Use different ice cream bases such as chocolate or fruit purées.  
  * Add mix-ins (cookies, nuts, or candy) after the ice cream has thickened.  
  * Demonstrate the effect by comparing liquid nitrogen freezing with a traditional freezer method.



====Safety Precautions====
  * Safety glasses required.  
  * Wear insulated gloves when handling liquid nitrogen.  
  * Use only in a well-ventilated area to prevent oxygen displacement.  
  * Never touch liquid nitrogen with bare skin - it can cause severe frostbite.  
  * Do not ingest liquid nitrogen directly - only consume food after nitrogen has fully evaporated.  
  * Use a metal or thick-walled mixing bowl to withstand the extreme cold.




====Questions to Consider====
  * Why does liquid nitrogen create smoother ice cream compared to traditional freezing?  
  * What happens to water molecules during rapid freezing?  
  * How does the evaporation of liquid nitrogen create the visible fog effect?  
  * Could other cryogenic liquids be used for freezing food safely? Why or why not?  
  * How is this demonstration similar to and different from freezing with dry ice?