creamy ice cream is made by rapidly freezing a prepared base with liquid nitrogen, creating very small ice crystals that give it a smooth texture.

1. Prepare a vanilla ice cream base using milk, sugar, cornstarch, and vanilla.
2. Chill the mixture in the refrigerator until cold.
3. Place the mixture in a metal mixing bowl.
4. Start a stand mixer on low to medium speed.
5. Slowly add liquid nitrogen to the bowl a little at a time while mixing.
6. Continue mixing and adding liquid nitrogen until the mixture thickens into ice cream.
7. Serve immediately once it reaches the desired consistency.

How to Make Instant Ice Cream With Liquid Nitrogen - Impossible Science At Home:

Liquid Nitrogen Ice Cream Demonstration - Always Packed for Adventure:

📄 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

• 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 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.

• 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?