Using liquid nitrogen when making ice cream results in a smooth, creamy treat with limitless possibilities. Liquid nitrogen freezes the ice cream within minutes, maintaining the trapped air within the mixture that makes it creamy and reducing crystallization that can result in a grainy texture. Local ice cream shops using liquid nitrogen in their recipes are boasting unique and creative flavor combinations — including adult-only sections of their menu. These boozy ice cream choices may contain up to 5% ABV with the addition of bourbon, rum, vodka and even moonshine. The ability to create engaging, fun and rotating ice cream flavors will have customers coming back again and again for the flavor of the week!
The first documented use of liquid nitrogen in the making of a dish was recorded by Mrs. Agnes Marshall in her 1890 recipe book titled Fancy Ices. Almost 80 years later, chefs began using this dry source of nitrogen gas to make smooth and creamy ice cream. Due to its freezing properties, the use of liquid nitrogen in making this favorite cold treat allows for small, customizable batches that are frozen within minutes.
Buzzed Bull Creamery has recently launched ice cream shops across the United States, featuring customizable treats, including alcohol-infused options starting at 5% ABV, made solely with the use of liquid nitrogen. In Massachusetts, the most popular item on Smokin’ Scoops menu is their Peanut Butter Cup Boozy Milkshake, which combines peanut butter whiskey, chocolate ice cream, whipped cream, Reese’s Peanut Butter Cups and the ingredient that makes it all possible: liquid nitrogen!
The Science of Creamistry
An ice cream’s texture is determined by the amount of air remaining in the mixture and the quantity of ice crystals that form during freezing. Traditionally, the ingredients in an ice cream are frozen within a tub using a freezer. As this process takes hours, any air settles as the mixture rests in the tub, and the long freeze time increases crystallization. When using liquid nitrogen, the ice cream freezes quickly while being stirred, allowing for more air and fewer, smaller ice crystals — this change in texture results in a smooth and creamy taste.
Made-to-Order, Craft Batches
With the use of liquid nitrogen, small batches of ice cream flavors and combinations can go far beyond the usual array of chocolate or vanilla variations. The addition of unique and adventurous recipes is likely to broaden an ice cream or dessert shop’s clientele — from kids over summer break to a whole family experience throughout the year.
The ability to create made-to-order items also allows for the addition of alcohol within the creative and unique recipes. Over the last few years, local ice cream shops have added popular flavors that include bourbon, white rum, vanilla vodka and even moonshine to their menus. The addition of boozy ice cream choices creates opportunities for ice cream to be the dessert of choice for date nights, after-dinner nightcaps and birthday events.
Another advantage to small batched ice cream is that the menu of flavors can rotate quickly. The ice cream shop can create specific flavors related to changing seasons, local events or special occasions — giving customers a reason to come back again and again!
Dramatic Visual Presentation
The culinary community agrees that food presentation is essential in pulling all five senses into the dining experience. When combining the ingredients and stirring in liquid nitrogen, a billowing fog envelops the ice cream and freezes the treat in minutes. The ice cream scooper becomes more akin to a bartender putting on a show as they create an elaborate cocktail.
Safety Precautions
As with any ingredient or tool within the kitchen, liquid nitrogen needs to be handled with some safety considerations in mind. Experts at CalOx can assist with setting up the necessary safety equipment and handling procedures to ensure that the business can focus on creating the next flavor of the week.
If you are a small or medium-size business ready to add unique flavors of small batch craft ice cream to your menu, contact CalOx to start your supply of liquid nitrogen!