Have you ever had ice cream made with liquid nitrogen?
For those of you who don’t know, in normal atmospheric pressure, nitrogen exists in a liquid state. In fact, its temperature ranges from -346°F and -320.44°F (source)! So when it’s mixed into the ice cream, the nitrogen vapors look like this and cause the ice cream to solidify:
I remember in 11th grade, my chemistry class tried to make ice cream fueled by liquid nitrogen. It was kind of a fail because it required a LOT of liquid nitrogen. So…in the end our ice cream turned out kind of soupy. Good thing that this ice cream shop is well stocked with large vats of liquid nitrogen!
If you’re curious, here’s their menu:
I got salted dulce de leche custard while my friends got all kinds of other flavors: butter pecan, mint chip, even sweet potato (seasonal special)!
Next time though, I might go for one of the Boozy Ices. It looks so tempting…and now that I’m 21, I feel free to exercise my rights! Heheh…
So what did the ice cream taste like? Was it any different than regular ‘ol ice cream?
–> Very, very sweet! But the texture felt even creamier than regular ice cream. It was also very filling (look at those cup sizes). Verdict? Would go again, and excited to try another flavor!
Would you eat ice cream made with liquid nitrogen?
Thanks for reading!