It’s all about the nitrogen!
We decided to use liquid nitrogen to freeze our ice cream scoops because it creates a smoother, creamier texture. Liquid nitrogen sits at -196 degrees celsius and freezes ice cream within minutes, creating smaller ice crystals compared to conventional ice cream machines that take an average of 20-30 minutes. The end result? Silky smooth ice cream.
Liquid nitrogen ice cream is completely safe and in case you’re wondering what nitrogen is, here are some facts about it:
- Nitrogen is non-toxic, odorless, and colourless.
- It is not flammable.
- Nitrogen gas is slightly lighter than air once it reaches room temperature. It is slightly soluble in water.
- Nitrogen was first liquefied on April 15, 1883, by Polish physicists Zygmunt Wróblewski and Karol Olszewski.
- Nitrogen is 75% of the air we breathe.
- All living things contain nitrogen, mostly in amino acids, DNA, and RNA.
- The human body contains about 3% nitrogen, making it the fourth most prevalent element after oxygen, carbon and hydrogen
- Nitrogen is required to build amino acids.
- Many plants are able to synthesize nitrogen directly from the soil so that it forms proteins digestible from the plants’ leaves.
- Liquid nitrogen is stored in special insulated containers that are vented to prevent pressure build-up. Depending on the design of the dewar or flask, it can be stored for hours up to a few weeks.
- Liquid nitrogen in food was first mentioned in an 1890 recipe book titled “Fancy Ices” authored by Mrs. Agnes Marshall, an English culinary entrepreneur.