NITROGEN COOKED CHOCOLATE ICE CREAM

Over 30 years ago at Oakhill College New South Wales, we made instant ice cream in our Science lab, using liquid nitrogen. On August 26, this year Chefs Alexander Talbot and Aki Kamozawa will teahing chefs and others about the use of liquid nitrogen in cooking. What took them so long?

The big problem of using liquid nitrogen in cookin in Indonesia is its availability exactly for this purpose. Try your hospital and a friendly pediatrician. Or welders. School science labs did not have it. At least those i have checked with.

The are also safety issues you must be aware of. Contact with liquid nitrogen is dangerous. Safety clothing, gloves and safety glasses should be worn.

Now the recipe. You need:

1 quart of heavy cream.
1 pint milk
3 tablespoons Vanilla
Half cup sugar
Chocolate chips or crush dark courverture Tulip chocolate.
And you need 5 litres of liquid nitrogen.

For cokking tools you need:
Large stainless stell mixing bowl
Wooden mixing spoons

The Method:
Mix the cream, milk,vanilla and sugar in the steel bowl, Stir until the sugar is
dissolved.Add the chocolate chips or/and crushed dark chocolate.

Now the liquid nitrogen

Place the steel bowl in the sink. Be warned it will overflow.
Pour an estimate of one litre of liquid nitrogen into the bowl.It is impossible to measure liquid nitrogen. So you must estimate.
There will be lots of cool fog. Do not stir.
Let the nitrogen do the job of freezing the mixture.
Stir cautiously. Some parts of the mixture will be frozen. Other parts will be liquid. Stir with the wooden spoon and mix till you have a consistant mixture. Then add more nitrogen. Let it freeze for a few seconds and then stir. The trick now is to stir and stir till you have a consistant mixture. Keep adding small amounts of liquid nitrogen as you stir. Finally you have a nice consistant mixture.

Why you end up with a wonderful creamy ice cream is due to the rapid freezing. The nitrogen makes the fat and water particles to stay ver small. This gives the ice cream extra smoothness. Scientists say that rapid freezing also preserves the nutrients in food.

Keep reading this newsletter for more information and recipes on MOLECULAR GASTRONOMY
using chocolate.