Lee Lee McNeil- Liquid Nitrogen Peppermint Ice Cream

Peppermint Ice Cream w/ Liquid Nitrogen

Recipe/Inspiration: 
Ingredients:

• 4 cups heavy cream
• 2 cups whole milk
• 2/4 cup and 1 tbsp granulate
• 14 egg yolks
• 4 tsps of McCormick Peppermint Extract
• 1 tsp of vanilla extract
• 2 cup crushed candy cane (peppermint)

Steps:
1) In a Medium bowl bring cream, milk, and 1Tbsp of sugar to boil. In a large bowl, whisk together remaining sugar and egg yolks. When milk begins to boil, lower heat. 

2) Slowly add hot milk into the yolk mixture, 2/4 cup at a time, whisking to distribute heat. Once all milk has been added, transfer mixture back into the pot. 

3) Stir over low-medium heat until mixture reaches "nappe consistency" or 180 degrees Fahrenheit. Remove from heat and stir in vanilla and peppermint extract.

http://www.thelittleepicurean.com/2014/12/peppermint-ice-cream.html

Liquid Nitrogen Instructions:  

4) Wear proper safety gear which includes gloves and googles. Pour in a little Liquid Nitrogen to cool the ice cream mixture, then quickly mix the peppermints in and start slowly pouring more Liquid Nitrogen.

5) If ice crystals start to form, still continue and keeping pouring Liquid Nitrogen until the ice cream feels thicker and like ice cream texture. 

6) When it's thick and creamy from the Liquid Nitrogen and hard to mix, you're ready to serve! Serve quickly so it doesn't melt and enjoy! 

https://www.stevespanglerscience.com/lab/experiments/liquid-nitrogen-ice-cream/ 

Science Behind the Freeze:

During this recipe, I first combined basic ingredients into homogenous mixtures by applying force through mixing and stirring with a whisk. Next, I heated the milk and cream, which then caused the more creamy texture and fats of the milk to surface because of the evaporation of the water in the milk. This makes the milk more flavorful and creamier for the finish product. Then I combined the milk with the eggs by applying the force of a whisk and then I reapplied the mixture to the heat. The heat applied to the eggs killed the bacteria that was present in the eggs, lessening the chance of Salmonella, or food poisoning. The egg yolk also emulsifies the mixture because of its amino acids, creating a more united product. After everything is mixed and cooked, the Liquid Nitrogen is poured onto the ice cream mix. The Liquid Nitrogen process of freezing the ice cream is known to be the best way to make ice cream because it is quick and prevents the formation of ice crystals, which form when something is frozen slowly. The Liquid Nitrogen has a boiling point of -195.8 degrees Celsius or -320.4 degrees Fahrenheit, meaning that when the Liquid Nitrogen is exposed to air, it immediately begins heating up and changing phases to vapor. Water vapor is released and that is the reason steam appears. Liquid Nitrogen itself is extremely cold, so when it is poured onto the ice cream, the heat energy from the ice cream is taken by the Liquid Nitrogen, causing the ice cream mixture to cool down quickly. Since the Liquid Nitrogen is super cold, the energy from the mixture  is lost very quickly, resulting in the quick freeze of ingredients and formation of very small ice crystals, creating the creamy texture. In addition, the reason that small bubbles skid off of the ice cream mixture is due to the Leiden Frost Effect, where the surface the Liquid Nitrogen touches is so hot compared to its temperature and boiling point that droplets sit atop a thin layer of vapor like a protective sleeve. 

References:

http://www.neilequipment.com

https://www.reference.com/food/happens-heat-milk-c4ef9e3deeef7fc0#

https://www.exploratorium.edu/cooking/eggs/eggscience.html
http://www.medicaldaily.com/pulse/liquid-nitrogen-wont-freeze-your-hand-immediately-you-still-shouldnt-try-it-312886