[240] in Humor
HUMOR? High Tech Ice Cream
daemon@ATHENA.MIT.EDU (abennett@MIT.EDU)
Tue May 3 17:05:51 1994
From: abennett@MIT.EDU
To: humor@MIT.EDU
Date: Tue, 03 May 94 16:57:04 EDT
Date: Tue, 3 May 1994 15:35:40 -0600
From: Espacionaute Spiff domine! <matossian@aludra.colorado.edu>
...
From: Darren Yee <dyee@eo.eo.com>
Subject: Techno-Punk Ice Cream Recipe
The April issue of Scientific American contains some real gems. (The
letters to the editor are priceless.) One of the articles, entitled
"Chemistry and Physics in the Kitchen," contains the following recipe. I
can hardly wait until ice cream weather arrives. You know, they ask grad
students to bring a dessert to the department picnic in May...
"No good dinner is complete without dessert. From the world of
physics comes a recipe that not only eases the task of a chef but also
produces a magnificent spectacle. This dessert, instant ice cream, was
devised by Peter Barham of the University of Bristol. As a suitable finish
for a public lecture on ice cream, Barham developed a way to make enough of
it in about two minutes to feed an entire audience. The same recipe can be
adapted to a domestic scale.
"Good ice cream contains abundant air bubbles (to keep it light)
and only very small ice crystals (so that the texture is smooth).
Traditionally, ice cream makers have churned the mixture of milk, eggs,
sugar and flavorings as it slowly chilled; the churning folded air into the
material while also continuously breaking up large ice crystals. A simpler
and more efficient way is to pour liquid nitrogen directly into the
ingredients. At a temperature of -196 degrees C, liquid nitrogen can
freeze the ice cream mixture so fast that only small ice crystals have time
to grow. As it furiously boils, the liquid nitrogen also creates plenty of
small gas bubbles. And as a further delight, the cold produces a cloud of
dense fog, thus adding a crowd-pleasing, highly dramatic touch.
"You will need about equal volumes of liquid nitrogen and a mixture
for ice cream or sorbet. After preparing the mixture in the usual way,
place it in a large metal bowl. (Do not use a glass or plastic bowl, which
might break from thermal shock.) While observing the proper safety
precautions (as set out below), pour in about half the liquid nitrogen,
stirring gently with a wooden spoon. Continue to stir while adding more of
the coolant until the ice cream is nice and stiff. Make sure the ice cream
has stopped giving off fog -- which signifies that all the nitrogen has
evaporated -- before serving.
"Two important safety points need to be made. First, always wear
gloves and safety glasses when handling the liquid gas or any objects that
have been exposed to its extreme cold. Second, if you are making the ice
cream in front of guests, be sure they are out of range of any splashes.
You should be able to obtain liquid nitrogen (or directions to a commercial
source for it) from your local university's physics or chemistry department
or from a hospital. The best way to transport liquid nitrogen is with a
vacuum flask; inside a well-made one, it will last for up to a day."
Mangia!
Leslie
*********************************************************
Chong's note:
In case you don't have any ice-cream recipes on hand, here's one which I
tried this morning.
French Chocolate Silk
1 cup sugar 2 cups cream
3 egg yolks 1/3 cup cocoa
1.5 cups milk 1 tsp. vanilla (opt.)
Beat milk and egg yolks together. Blend in sugar. Cook over medium heat,
stirring constantly, until thick enough to coat the spoon. Remove from heat,
sift cocoa into the mixture, then beat until well blended. Cool (totally
unnecessary, especially when you're going to be adding the liquid nitrogen
anyway). Add cream and vanilla. Mix well. Add liquid nitrogen, stirring
constantly with wooden spoon. Makes a quart.
The ice-cream was very smooth and was enjoyed by all who tried it. Went
fast with all the grad students around. Hope you give it a try. If you want
additional recipes, just drop me a line on e-mail. chong
