Many people may have inadvertently saw this magical ice cream somewhere. I feel that this is a business opportunity. When I get home, I immediately start to look for a place to learn. I want to do this business, and I am ready to open a shop and do this kind of smoked ice cream. As a result, the store closed down after a month of opening, but in fact, this product is not working. This is called liquid nitrogen ice cream, and it is hard to hear that is “liquid nitrogen frozen cream.”
Regular ice cream is made using specialized commercial freezers that churn milk, cream, and sugar together into a smooth, delicious blend. However, some producers like to do things a little differently. They have started to experiment by adding ultracold chemicals into the mix. Ice cream production can be a lengthy process, but by using liquid nitrogen, manufacturers can churn out batch after batch in a matter of minutes.
One of the key challenges for ice cream producers is to ensure that the mixture is frozen as quickly as possible. When liquids freeze over a long period of time, they form large jagged ice crystals. They can be incredible to view under a microscope but tend to spoil the texture of the ice cream.
However, rapid freezing with liquid nitrogen gives rise to much smaller crystals. This gives the ice cream that smooth, palatable consistency to really hit the spot.[
This eye-catching feat of science is finding enormous popularity in chic, specialist parlors and among boundary-pushing chefs. Ultrasmooth ice cream is whipped up in wisps of white mist and served to customers looking for that trendy, unorthodox experience. One parlor in Brooklyn even goes so far as to pour liquid nitrogen into its hot chocolate as well.
