In 2006, some commercial ice cream makers began to use liquid nitrogen in the primary freezing of ice cream, thus eliminating the need for a conventional ice cream freezer. The preparation results in a column of white condensed water vapour cloud. The ice cream, dangerous to eat while still "steaming" with liquid nitrogen, is allowed to rest until the liquid nitrogen is completely vaporized. Sometimes ice cream is frozen to the sides of the container, and must be allowed to thaw. Good results can also be achieved with the more readily available dry ice, and authors such as Heston Blumenthal have published recipes to produce ice cream and sorbet using a simple blender.
Read more, here.
Contact us for pricing and availability.
1453 Sacramento Avenue
West Sacramento, CA 95605
916.372.2015 Direct
916.372.2201 Fax
Email: rvardan@yahoo.com
No comments:
Post a Comment