Erik Reuter wrote:
>
> On Sat, May 29, 2004 at 10:19:54PM -0500, Julia Thompson wrote:
> > You can get a fairly tasty product at home with just a few simple
> > ingredients:
> >
> > half & half
> > sugar
> > liquid nitrogen
>
> But the apparatus? The cream needs to be stirred/agitated while freezing
> to make airy, fluffy ice cream. Did you use a conventional ice cream
> maker? I would think the liq N2 would freeze the cream so fast that it
> wouldn't incorporate much air, making more of cream slushie than smooth,
> fluffy ice cream. Even if you had someone going nuts stirring manually,
> I wonder if you could incorporate enough air before the liq N2 freezes
> it...
No, you don't use a conventional ice cream maker. You use a setup
that's both simpler and more complicated.
4 or 5 people make the ice cream.
1 wearing thermal gloves holding the tub still.
1 or 2 slowly pouring liquid nitrogen in. Slowly. With pauses.
2 stirring with heavy-duty, non-metal stirring implements, scraping the
sides and bottom. And you have to keep trading this job out with
someone, because it's difficult.
But boy, is it entertaining to watch!
Julia
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