Use a liquid nitrogen pot to pour liquid nitrogen into a liquid nitrogen basin, add the whipped cream into a cream gun, choose the decoration you want to use, and finish the decoration, and the liquid nitrogen ice cream is finished.

liquid nitrogen molecular ice cream is made of drinking water, milk, milk powder, cream, sugar, etc., which are the main raw materials. After fully stirring, it is poured with edible liquid nitrogen at minus 196 degrees, and cooled rapidly to lock in the nutrition, so that the ice crystal particles become smaller, the texture is smooth, the taste is delicate, and the smoke is like a fairyland. It has the functions of regulating physiological functions, maintaining osmotic pressure, maintaining pH and relieving summer heat.

tool preparation: a 5ml cream gun, a box of gas bombs (1 in a box), a bottle of light cream, some jam, a stainless steel heat preservation basin, a pot and a liquid nitrogen tank (1l)? .

pour the liquid nitrogen in the liquid nitrogen tank into the liquid nitrogen pot, pour the liquid nitrogen into the liquid nitrogen basin with the liquid nitrogen pot, add the whipped cream into the cream gun (the amount of whipped cream should not exceed the scale mark on the cream gun), select the desired flower arrangement, install the flower arrangement, install the gas bomb, shake the cream gun a few times, press down the overstocked handle and punch the cream flower into the basin filled with liquid nitrogen, turn the cream flower several times with a spoon, and then take it out.

nitrogen is the most abundant gas in the air, and its freezing point is very low, which is minus 196 degrees Celsius. Pour it out of a liquid nitrogen bottle and it will evaporate immediately. Because the temperature is too low, you must wear gloves to hold the container. The practice of liquid nitrogen ice cream is to put the materials needed to make ice cream, such as milk, cream, sugar, chocolate, etc., into a basin and stir them evenly, then pour in liquid nitrogen, and make all the materials freeze quickly by using the principle that evaporation of liquid nitrogen requires a lot of heat. During this period, liquid nitrogen is evaporated and will not remain in food.