Ice cream is the prototype of ice cream, which is made of drinking water, milk, milk powder, cream (or vegetable oil) and sugar. Traditional ice cream is cooled in an environment such as a refrigerator.

When you say liquid nitrogen ice cream, you are making it by replacing the refrigerator with liquid nitrogen. Of course, things treated with liquid nitrogen are edible, healthy and more delicious. This is called molecular cooking, that is, food treated with liquid nitrogen is called molecular cooking.

The equipment of liquid nitrogen ice cream is very simple:

If you want to make liquid nitrogen ice cream, you must have a liquid nitrogen container, which is divided into pressurized and pressureless, and molecular food is pressureless. In fact, it is the kind of liquid nitrogen tank with a small mouth like a barrel that you see on TV. It is now used to store stem cells, because liquid nitrogen has the longest storage time, because if there is no liquid nitrogen in the liquid nitrogen tank, it is easy to evaporate quickly and easily lead to frostbite.

Liquid nitrogen tanks are good and bad. In fact, making ice cream is very simple, but in order to reduce the cost, we must choose a good quality liquid nitrogen tank. I studied molecular food in Spain, but I went back to China to engage in this molecular food. When I chose liquid nitrogen tanks to make liquid nitrogen ice cream and food in the early days, I contacted and used all the manufacturers of liquid nitrogen tanks, because the liquid nitrogen tanks were painted outside, so the appearance was not good. Only from the use can I know whether its preservation coefficient is good or not. The evaporation rate is low, so you can leave a lot of money to buy liquid nitrogen. Because you can't know whether it is good or bad when choosing, you should choose from the aspect of quality assurance. The longer the quality assurance time, the better the performance. Most of the domestic products I know are guaranteed within 1 year. I use Chengdu Baochuan Technology, with a 2-year warranty and a 8-year vacuum warranty. His family specializes in manufacturing liquid nitrogen containers for domestic stem cell banks. Most of you watch it on TV.

Pot for making liquid nitrogen ice cream: You can choose ordinary stainless steel pot. The one I bought gave me low-temperature gloves, most of which are not, so you must buy another pair of low-temperature gloves to prevent frostbite.

Eventually formed:

Put the ice cream ingredients into the basin, then pour the liquid nitrogen in the liquid nitrogen tank into the basin, not too much, and then start stirring. When you feel that there is great resistance to stirring, you can begin to enjoy the food.

Note: the taste of liquid nitrogen ice cream is absolutely comparable to that of Haagen-Dazs, because the low temperature of liquid nitrogen can decompose the raw materials of ice cream into molecular state, which is why it is called molecular cuisine!