1Alcoholic Ice Cream
I have been making a lot of liquid nitrogen (LN2) ice cream these days. One of the great things about this technique is that you can load your ice cream with all kinds of tasty booze. The alcohol lowers the freezing temperature and actually helps make the texture of the frozen treat smoother when using LN2.
Because LN2 has such a low freezing temperature it can turn traditional ice cream mix into crunchy bits, like dip in dots. With a splash of whiskey or rum you can avoid all this, its like anti freeze for your ice cream.
Hello, I am a student at Le Cordon Bleu in Boston, MA. We have a molecular gastronomy club here, and we would LOVE to try LN2 ice cream. If you are ever in the area, we would love to have you come in and do a demo. Thank you and I love the website. I have gotten some really cool ideas from it! Jess