Okay. I want to start this post by saying if you don’t know how to properly handle a cryogen like liquid nitrogen, DON’T DO THIS. Joe and I are trained scientists that are experienced and trained in cryo usage.
That being said. Doesn’t it look totally cool?? I wanted to share the recipe we used, because it was pretty amazing. I’m not sure if this translates well to a traditional method of ice-cream making because I really don’t do that ever, but let me know if you try it.
Directions: Because we’re using egg yolks, and pasteurized whole eggs are impossible to find, you’ll want to cook the egg/milk mixture to kill any potential salmonella. So in a large pot, combine the cream, sugar and salt. In a small bowl, whisk the egg whites to break them up, then add them to the sugar and cream. Whisk such that the sugar is completely dissolved and the egg yolks are well dispersed. Cook under low heat and stir frequently until the temperature of the mixture gets to 165°F. (FDA recommends at least 160°F.) I used my candy thermometer to monitor the temperature accurately. (I don’t know why it gets such bad reviews on amazon. I love mine!) Make sure to stir so that the entire mixture is heated evenly. Once you reach 165°F, remove from heat and let the mixture cool slowly, stirring occasionally.
Now you’re ready to freeze. Put on your PPE (personal protective equipment). Add your flavorings of choice. We picked vanilla, raspberries, and chocolate chips! It is also really important to use a metal bowl and wooden spoon. Other materials may freeze and crack at the low temperature.
Now all you have to do is pour in your liquid nitrogen and stir really well. If you don’t stir, you’ll get ice cream chunks (not appetizing) on the side of the bowl. You’ll also want a friend, or better yet fiance, wearing cryo gloves to hold the very very cold bowl.
Thanks so much, Shan, for the fun shoot! 🙂