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{"activity_order":null,"activity_type":["Technique"],"assignment_recipes":null,"author_notes":null,"cooked_this":0,"created_at":"2013-04-11T21:08:04Z","creator":null,"currently_editing_user":null,"description":"When it comes to ice cream, there are two big advantages to using liquid nitrogen over an electric machine or an old-timey, hand-cranked job. First, it's faster. Second, because it's faster, there is less likelihood that your cold confection will develop those pesky ice crystals that form when the ice cream freezes too slowly. To recap: better dessert, in your mouth sooner. What's not to love?","difficulty":"intermediate","featured_image_id":"{\"url\":\"https://www.filepicker.io/api/file/3rTuBfcSSmKvqxkF40YC\",\"filename\":\"Nitrogen Churned Ice Cream_1.jpg\",\"mimetype\":\"image/jpeg\",\"size\":220495,\"key\":\"Sg7P6yWuTUG3hTkYsLPr_Nitrogen Churned Ice Cream_1.jpg\",\"isWriteable\":false}","forks":[],"id":255,"image_id":"","include_in_gallery":true,"last_edited_by_id":42546,"layout_name":null,"likes_count":2,"published":true,"published_at":"2013-04-11T21:08:04Z","show_only_in_course":false,"slug":"liquid-nitrogen-churned-ice-cream","source_activity_id":null,"source_type":0,"summary_tweet":null,"timing":"","title":"Liquid Nitrogen Churned Ice Cream","transcript":"","updated_at":"2014-04-07T23:49:31Z","used_in":[],"yield":"","youtube_id":"VpKL-SP8cnc","tags":[{"id":12,"name":"LN2"},{"id":25,"name":"ice cream"},{"id":170,"name":"gelato"},{"id":190,"name":"cyro"},{"id":191,"name":"cryonics"},{"id":192,"name":"freeze"},{"id":193,"name":"paco jet"},{"id":194,"name":"carpigiani"},{"id":195,"name":"cuisinart"},{"id":196,"name":"ice cream maker"},{"id":197,"name":"machine"},{"id":198,"name":"sorbet"},{"id":199,"name":"home"}],"equipment":[{"optional":false,"equipment":{"id":56,"product_url":"","title":"Liquid nitrogen"}},{"optional":false,"equipment":{"id":480,"product_url":"http://www.amazon.com/KitchenAid-KSM150PSER-Artisan-Series-5-Quart/dp/B00005UP2P/ref=sr_1_sc_1?s=home-garden&ie=UTF8&qid=1382116165&sr=1-1-spell&keywords=kithcen+iad&tag=delvkitc-20","title":"Stand mixer"}}],"ingredients":[{"display_quantity":"","note":"","quantity":"0.0","unit":"a/n","ingredient":{"for_sale":false,"id":658,"product_url":null,"slug":"any-ice-cream-base","sub_activity_id":null,"title":"Any ice cream base"}}],"steps":[{"activity_id":255,"audio_clip":"","audio_title":"","created_at":"2014-04-07T23:49:31Z","directions":"Pour ice cream base into the bowl of a stand mixer with a paddle attachment. Churn on medium speed.\n\nFor base recipes, see our <a href=\"http://www.chefsteps.com/activities/dairy-free-pistachio-gelato\" target=\"blank\">Dairy-Free Pistachio Gelato</a> or <a href=\"http://www.chefsteps.com/activities/vanilla-bean-ice-cream-base\" target=\"blank\">Vanilla Bean Ice Cream Base.</a>","hide_number":null,"id":71195,"image_description":"","image_id":"{\"url\":\"https://www.filepicker.io/api/file/eRWDpc6NTE8Atu9jdNPQ\",\"filename\":\"Nitrogen Churned Ice Cream_4.jpg\",\"mimetype\":\"image/jpeg\",\"size\":353038,\"key\":\"cKd3dMNeRsWbHeLmWnW5_Nitrogen Churned Ice Cream_4.jpg\",\"isWriteable\":false}","is_aside":null,"step_order":0,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-04-07T23:49:31Z","youtube_id":"","ingredients":[]},{"activity_id":255,"audio_clip":"","audio_title":"","created_at":"2014-04-07T23:49:31Z","directions":"You'll need about 3 times the base volume in liquid nitrogen.\n\nDrizzle liquid nitrogen into the stand mixer. Pouring too fast will result in the formation of large ice crystals, creating an unpleasant icy texture. \n\nTIP: <a href=\"http://forum.chefsteps.com/discussion/350/liquid-nitrogen\" target=\"blank\">Where to find liquid nitrogen</a>","hide_number":null,"id":71196,"image_description":"","image_id":"{\"url\":\"https://www.filepicker.io/api/file/31IR3WcHTwC8GljZl1hx\",\"filename\":\"Nitrogen Churned Ice Cream_5.jpg\",\"mimetype\":\"image/jpeg\",\"size\":273237,\"key\":\"ystkoOeQ1u6cmY9fKVdf_Nitrogen Churned Ice Cream_5.jpg\",\"isWriteable\":false}","is_aside":null,"step_order":4194304,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-04-07T23:49:31Z","youtube_id":"","ingredients":[]},{"activity_id":255,"audio_clip":"","audio_title":"","created_at":"2014-04-07T23:49:31Z","directions":"Occasionally pause and check that the base is freezing evenly. If it's not, pour the liquid nitrogen more slowly.","hide_number":null,"id":71197,"image_description":"","image_id":"{\"url\":\"https://www.filepicker.io/api/file/i0i4Zx4iRtSIYZ05bKbm\",\"filename\":\"Nitrogen Churned Ice Cream_6.jpg\",\"mimetype\":\"image/jpeg\",\"size\":263420,\"key\":\"2KLV4Uk6REq72H2sBpAc_Nitrogen Churned Ice Cream_6.jpg\",\"isWriteable\":false}","is_aside":null,"step_order":6291456,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-04-07T23:49:31Z","youtube_id":"","ingredients":[]},{"activity_id":255,"audio_clip":"","audio_title":"","created_at":"2014-04-07T23:49:31Z","directions":"Briefly blowtorch the outside of the bowl to release frozen chunks of ice cream. The base tends to stick to the sides of the bowl, because it freezes faster on the sides than at the bottom.","hide_number":null,"id":71198,"image_description":"","image_id":"{\"url\":\"https://www.filepicker.io/api/file/WA9qr0rNSCWpJQP9m0Tm\",\"filename\":\"Nitrogen Churned Ice Cream_2.jpg\",\"mimetype\":\"image/jpeg\",\"size\":215931,\"key\":\"SwWgRejnRiGh6w1chNs9_Nitrogen Churned Ice Cream_2.jpg\",\"isWriteable\":false}","is_aside":null,"step_order":7340032,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-04-07T23:49:31Z","youtube_id":"","ingredients":[]},{"activity_id":255,"audio_clip":"","audio_title":"","created_at":"2014-04-07T23:49:31Z","directions":"Continue until ice cream is the desired consistency.\n\nServe immediately, or freeze in an airtight container.","hide_number":null,"id":71199,"image_description":"","image_id":"","is_aside":null,"step_order":7864320,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-04-07T23:49:31Z","youtube_id":"","ingredients":[]}]}