Liquid Nitrogen Ice cream Melting too fast!
I am trying to make ice cream using liquid nitrogen and I am seeing that the ice cream melts very quickly. I'm using a spatula to mix the base with the liquid nitrogen in a vessel. Initially, I thought maybe I was using too little liquid nitrogen , so I added more liquid nitrogen to the mixture to only see the base forming frozen pieces of ice cream and not in a scoopable format.The scoopable format of ice cream I get starts melting immediately after O stop mixing
I'm currently using 1 part milk,1 part fresh cream & sugar for the base. Will using corn syrup or a stabilizer like Guar gum solve my issue?
Best Answer
I used to use a cream and condensed milk recipe to make LN ice cream. It sounds like you're not using enough LN - while you should end up with something scoopable it takes quite a bit of beating to get there.
We tended to work as a team, with one (often me) beating as someone else slowly poured in the LN. This minimised solid lumps (which then needed to be beaten back in). Getting it slightly too hard and then allowing it to soften to the desired texture seems to work well.
In this case I'm the one holding the bowl, while one person stirs and another pours.
You're also probably making it harder for yourself using milk, as the high water content means you'll form much more solid ice.
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Quick Answer about "Liquid Nitrogen Ice cream Melting too fast!"
The reason your scoopable LN2 cooled ice cream melts fast is mostly because un-aerated ice cream needs to be warmer to be scoopable. It is basically at or close to the melting temperature when you are scooping it.Can you refreeze nitrogen ice cream?
Serve only after all liquid nitrogen has evaporated. Material might soften quickly on warm days \u2013 it is ok to refreeze the mixture with additional liquid nitrogen before serving. 7. Optional: Participants can add toppings to their ice cream.How do you slow down melting ice cream?
Another study illustrated that adding more thickeners, like carrageenan, guar gum, and locust bean gum, increases the ice cream mix viscosity and also slows melting. Simply changing the freezing condition can also slow melting.Does nitrogen ice cream melt?
Does liquid nitrogen ice cream melt more slowly? Even though liquid nitrogen is very cold, the ice cream made with liquid nitrogen isn't necessarily very cold. Generally speaking, it's just as cold as regularly made ice cream. Also, keep in mind that 'normal' ice cream is hardened for some time in the freezer.Can you eat ice cream made with liquid nitrogen?
The U.S. Food and Drug Administration warned people not to eat liquid nitrogen ice cream. The FDA said the liquid nitrogen is so cold it could be harmful to a person's health. Officials said eating liquid nitrogen could burn someone's throat because it is so cold.How to make liquid-nitrogen ice cream safely — Speaking of Chemistry
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Answer 2
The reason your scoopable LN2 cooled ice cream melts fast is mostly because un-aerated ice cream needs to be warmer to be scoopable. It is basically at or close to the melting temperature when you are scooping it.
Normally produced Ice cream is usually highly aerated making it softer than expected and easily scoopable at a lower temperature. The aeration also reduces the thermal conductivity of the ice cream which slows down the melting process a bit more.
You can whip some air into the ice cream mix beforehand to make it behave closer to commercially produced ice cream, though it will change the texture in the process. Adding less milk and more cream will also let you whip more air into it.
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