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Liquid Nitrogen Ice Cream/Gelato Base




Source of Recipe


GFCFrecipes link archive by BL Olson


Recipe Introduction


BL's Notes: If you don't use the LN2, the ice cream base is still great. Just use it in your ice cream freezer, or make it in the fridge freezer, using Alton (Brown)'s techniques.


Heidi notes: This is a nice, creamy gelato-type base. Infuse it, add stuff, get creative. I wrote this recipe a few years back - I tend to use arrowroot instead of cornstarch as a thickener in recipes that need it (it is usually less-processed than cornstarch). But because I haven't tested arrowroot in this base, I'll give you the cornstarch version. If you use this as a base for liquid nitrogen ice cream, please read up on the safety precautions that must be observed when handling LN2.


List of Ingredients




4 cups almond, coconut cream or other "milk"
1 vanilla bean, split
1 cup sugar
3 tablespoons plus 2 teaspoons arrowroot
1 teaspoon vanilla extract


Recipe



Place three cups of the milk in a saucepan with the vanilla bean over medium-low heat.

Meanwhile, pour the remaining 1 cup milk into a large glass measuring cup. Add the sugar and the cornstarch. Mix well.

When the milk starts to simmer, remove it from the heat and pour in the arrowroot mixture, stirring the whole time. Return the saucepan to medium-low and stir, stir, stir, until things start thickening up, 10 to 12 minutes. It should end up thicker than, say, a runny milkshake, but thinner than a frosty one.

Pour the mixture through a strainer into a mixing bowl, whisk in the vanilla extract, and let it cool on the counter for 20 minutes or so. I like to then chill it in the refrigerator for a few hours or overnight until it is completely chilled.

Now you are ready to place this mixture in a metal-bowl mixer and do the liquid nitrogen thing (do your safety reading and research first), or you can just freeze this using the manufacturer's instructions on a standard ice-cream maker.

There is an great eGullet thread on cooking with liquid nitrogen. It covers safety considerations, LN2 experiences, and input from people using it in their own kitchens. Also, be sure to read this materials sheet on liquid nitrogen.

Here are some places to read more:

Material Safety Data Sheet for Liquid Nitrogen: http://www.safety.vanderbilt.edu/pdf/hcs_msds/NitrogenCryo_G103_06_04.pdf

- Mark Powell's Food Hacking site is. the. best. Super inspired and inspirational: http://www.foodhacking.com/

Keep an eye on Miss Louisa Chu, she is always posting great first-hand accounts from the food science front. Have fun poking around her archives. http://www.movable-feast.com/

- Molecular Gastronomy Resource List courtesy of A La Cuisine. http://www.alacuisine.org/

- Molecular Gastronomy through the Wikipedia lens: http://en.wikipedia.org/wiki/Molecular_gastronomy