Use the liquid nitrogen pot to pour liquid nitrogen into the liquid nitrogen basin, light cream added to the cream gun, choose the framing you want to use, complete the framing, liquid nitrogen ice cream is complete.

Liquid nitrogen molecular ice cream is drinking water, cow's milk, milk powder, cream, sugar, etc. as the main raw material fully mixed, poured into the minus 196 degrees of edible liquid nitrogen, rapid cooling to lock the nutrients, so that the ice crystals particles become smaller, the texture of the silky smooth, delicate taste, smoke as if it were a fairyland, there is a regulation of physiological functions, to maintain osmolality, maintaining the acidity and alkalinity of the summer heat.

Tools to prepare: a 500ml cream gun, a box of gas bombs (a box of 10) a bottle of light cream, jam a number of stainless steel insulated pots, pots a handful of liquid nitrogen tanks (10 liters) a ?

Pour the liquid nitrogen from the liquid nitrogen tank into the liquid nitrogen pot, use the liquid nitrogen pot to pour the liquid nitrogen into the liquid nitrogen basin, add the light cream to the cream gun (add the amount of cream do not exceed the scale line on the cream gun) choose the laminating you want to use, set up the laminating, set up the air bomb, vigorously shake the cream gun for a few moments, hold down the pressure handle of the cream flowers into the basin filled with liquid nitrogen, turn the cream flowers with the spoon for a few moments, and then fished out! Then you'll be able to scoop it out, and the ice cream will be ready, and you'll get some smoke when you eat it!

Nitrogen is the most abundant gas in the air, and it has a very low freezing point of -196 degrees Celsius. It evaporates immediately when poured from a liquid nitrogen bottle. Because the temperature is so low, you have to wear gloves to hold the container's. The way to make liquid nitrogen ice cream is to put the ingredients needed to make the ice cream, such as milk, cream, sugar, chocolate, etc., into a basin and mix them well, then pour in the liquid nitrogen, and utilize the principle that liquid nitrogen needs a lot of heat to evaporate to make all the ingredients freeze quickly. During this time, the liquid nitrogen is evaporated and does not remain in the food.