date:Jan 18, 2019
e rapid freezing of the mixture, which is provided by liquid nitrogen. The goal of using LN2 is to reduce the ice crystals in ice cream. This process also may not require the stabilisers used in commercial ice cream. Without the pockets of extra air whipped in, the ice cream made by this method does not melt easily. The ice cream will be better in on microbiologically quality too.
However, there is a negative to using LN2 to make ice cream. It could be dangerous if one is not careful. Because t