The Amazing DryIcecream
Feb. 13, 2012, 8:24 p.m. | by Adriano Petrich | Categories: dryice german vegetarian icecream molecular gastronomy | comments
Oops, I molecular gastronomed1 again
So there is this molecular gastronomy thing called Liquid Nitrogen Ice Cream, which addresses the nemesis of home making Ice Cream: Large Ice Crystals.
The idea is the faster you cool something the smaller the crystals. What is the coolest cool of all? Liquid Helium that boils at 4.2 K. But it is ...
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