A fantastic ice cream to make, you should follow all the safety precautions associated with liquid nitrogen. It creates a fantastic show and tastes great. I have had good success in making this ice cream without the eggs.
Liquid Nitrogen Ice Cream
- 6.0 eggs
- 250.0 g sugar
- 1.0 l cream
- 1.0 tbsp vanilla
- 0.5 tsp salt
- Liquid Nitrogen Between 2 and 3 times the volume of the base
The colder your ingredients are the less liquid nitrogen you will end up using.
Mix up ingredients, then, working in a well-ventilated area gently fold the liquid nitrogen into the base a small amount at a time. Wearing appropriate cloves is a good idea, oven mitts should not be used.
Keep stirring continuously such that you parts of the base don't freeze solid.
Keep adding liquid nitrogen until the base has reached the right consistency and serve once you are certain all the liquid nitrogen has left the base.
An alternative way of making this is with dry ice, and can be found at chefstep.com