How to Make Ice Cream Gelato using Liquid Nitrogen

ACADEMIA BARILLA

During the Academia Barilla short film festival awards, the chefs have prepared an ice cream using the liquid nitrogen. Liquid nitrogen has boiling point at minus 320 Fahrenheit degrees. That is why the chefs are wearing the glove to protect this in.

Now the chefs start the preparation. In the stainless steam bowled, we have the ice cream based made with milk, cream, sugar and egg yolks. In the other bowl with the green handle, we have the liquid nitrogen. Liquid nitrogen had been chosen because it can cool down the mixture quicker and better than the normal ice cream machine.

The fog that you see during the process is due to the evaporation of the liquid nitrogen. It is important to pour the liquid nitrogen very slowly in to the ice cream mixture to avoid the crystallization of the pot that we leave lumps in the ice cream. It is also important to whisk constant to the mixture to keep it homogenous and smooth.

Finally, the ice cream is ready to be served. First costumers were rewarded directors. The ice cream made in this way as a fresh of flavors and a finer and smoother texture.


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