Comments on: Lab Made Liquid Nitrogen Ice Cream…

By: Bong

Bong — Sat, 27 Sep 2014 17:08:58 +0000

On the US West Coast, there is A la’ Minute. Give them a try if you are in the Southern California area.

https://www.alaminuteicecream.com/

httpss://www.facebook.com/alaminuteicecream

By: Junb

Junb — Tue, 23 Sep 2014 11:36:44 +0000

MM, liquid nitrogen is available in the philippines long time ago as it was commonly use by electronics and semiconductor manufacturing. There are some retail shop that sell it by liters good enough to experiment :)

By: Kaya

Kaya — Sat, 20 Sep 2014 15:37:24 +0000

I love the HK Toast flavor, yummy!

By: Chef Jay

Chef Jay — Sat, 20 Sep 2014 01:59:24 +0000

It really is for show. The liquid nitrogen ice cream they sell at Mercato wasn’t that good given its price, but I do have to admit I liked the ice cream made in ‘The Iscreamist’

By: Footloose

Footloose — Fri, 19 Sep 2014 08:39:42 +0000

Ample apologies to ice cream lovers. I can see now how ice cream can be essential to them since bread and beer, specially beer, have been mentioned.

By: Toping

Toping — Fri, 19 Sep 2014 08:38:40 +0000

I once saw a show on Discovery (or was it National Geographic?) channel where they used a fire extinguisher!

By: Monty

Monty — Fri, 19 Sep 2014 03:15:35 +0000

Footloose, I don’t think the source of CO2 in dry ice is from the burning of fossil fuel. They use the same CO2 source that soda companies use to make soft drinks. Brewing beer and making bread are just some of the processes that create CO2, and they’ve never been accused of causing global warming.

By: Footloose

Footloose — Thu, 18 Sep 2014 15:49:39 +0000

But would it not border on the frivolous to use dry ice this way as using it to create fog to contrive romantic ambience when we are all frantically trying to reduce carbon emissions into the atmosphere? Using nitrogen on the other hand would seem beneficial if not benign since it will be welcome addition to the nitrogen cycle that we all are part of ourselves.

By: Monty

Monty — Thu, 18 Sep 2014 13:25:50 +0000

A similar approach would be to use crushed dry ice and mix it with the ice cream base. Be careful not add to much of the base in the mixer since adding dry ice could cause it to bubble over. The ice cream will taste very fizzy initially, but mixing it longer will take the CO2 out eventually.

By: Nel

Nel — Wed, 17 Sep 2014 13:26:06 +0000

There’s an ice cream booth in Midnight Mercato that serves ice cream using the liquid nitrogen method as well. Haven’t tasted it yet though.