: Liquid Nitrogen Ice cream Melting too fast! I am trying to make ice cream using liquid nitrogen and I am seeing that the ice cream melts very quickly. I'm using a spatula to mix the base with the liquid nitrogen in a vessel.

Vote Up Vote Down   0 Reactions

Login to give Reaction!

I used to use a cream and condensed milk recipe to make LN ice cream. It sounds like you're not using enough LN - while you should end up with something scoopable it takes quite a bit of beating to get there.

We tended to work as a team, with one (often me) beating as someone else slowly poured in the LN. This minimised solid lumps (which then needed to be beaten back in). Getting it slightly too hard and then allowing it to soften to the desired texture seems to work well.

In this case I'm the one holding the bowl, while one person stirs and another pours.

You're also probably making it harder for yourself using milk, as the high water content means you'll form much more solid ice.

Vote Up Vote Down   0 Reactions

Login to give Reaction!

The reason your scoopable LN2 cooled ice cream melts fast is mostly because un-aerated ice cream needs to be warmer to be scoopable. It is basically at or close to the melting temperature when you are scooping it.

Normally produced Ice cream is usually highly aerated making it softer than expected and easily scoopable at a lower temperature. The aeration also reduces the thermal conductivity of the ice cream which slows down the melting process a bit more.

You can whip some air into the ice cream mix beforehand to make it behave closer to commercially produced ice cream, though it will change the texture in the process. Adding less milk and more cream will also let you whip more air into it.