New answers tagged ice-cream
1
The ice cream dasher is inconsequential when it comes to preparing ice cream. I run a stainless steel 7 inch dasher with liquid nitrogen pumped in by holes in the top of the mixer. The key is to not run the dasher for more than 13 seconds. To get the optimal crystal size without too little overrun, I use 1 cup of liquid nitrogen for every 10 cups of liquid ...
9
During freezing, you care about two parameters - crystal size and overrun. While people making ice cream at home will frequently tell you that smaller crystals equal softer ice cream, that's not exactly correct, especially when you can control the two parameters over a wider range. In reality, smaller crystals make smoother ice cream, while more overrun ...
5
You can make ice cream with liquid nitrogen; in fact, this makes truly excellent ice cream if you have the equipment for it.
The last is the key, though. Home ice-cream makers are designed to operate and produce optimal creaminess at -10C or -20C. If you were to somehow fill one with liquid nitrogen, the custard would freeze solid before it agitated ...
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