[penguicon-general] Liquid Nitrogen IceCream

[Dan DeSloover]

Has no one tried SPAM?

--- Rob Landley <rob at landley.net> wrote:

> On Tuesday 27 February 2007 8:17 am, john guest wrote:
> > You know, we could do some of the more esoteric Japanese flavors, like
> > green tea or ginger, but I'm thinking squid just isn't going to go
> > over well.  :-)  But wasabi/tamari ice cream?  Yum.  :-)
> 
> Somewhere I have the big list of flavors we worked out for Linucon.  (Mark 
> knows lots of this, recruit him to help.)
> 
> Basic recipe is:
> 
> 6 cups milk/cream (any ratio you like, half and half is cheaper than cream).  
> We generally did 4 cups half and half (that's a 1-quart container) and 2 cups 
> milk.
> 2 cups sugar.
> 2 teaspoons vanilla.
> 2 eggs (optional, either use a whisk or mix with the sugar _before_ adding the 
> milk)
> Flavoring ingredient.
> 3 liters liquid nitrogen.  (5 for chocolate, chocolate, chocolate, and oreo.)
> 
> Any frozen concentrated juice works as a flavoring ingredient.  Just dump in 
> the whole can and stir it up.  (Including grape, fruit punch, cranberry...  
> heck, even grapefruit worked.)  If you do orange, double the vanilla and 
> you've got orange julius.  We traditionally put in a higher percentage of 
> cream (pure half-and-half) when using limeade, no real reason. :)  Apple 
> foams like a detergent for some reason, so be careful when adding the LN2 and 
> stirring.
> 
> Some flavoring ingredients qualify as a sweetner and you use 1 cup of them and 
> only 1 cup of sugar.  Honey works well, but you need a whisk to mix it.  Real 
> maple syrup also works (not the fake stuff), and when we forgot to reduce the 
> sugar the 13-year old catgirls we fed it to at the Anime convention _really_ 
> liked it and we sent them ricocheting out into the rest of the con with no 
> remorse whatsoever.  Both of these foam a bit.  (All 3 if you include the 
> teenage catgirls after eating over-sugared maple ice cream.)
> 
> "Big train" brand chai powder works _marvelously_.
> 
> If you have soda syrups, treat them like juice concentrate.  (We got a bottle 
> of Dr. Pepper syrup from the Dr. Pepper museum and it made MARVELOUS Dr. 
> Pepper ice cream.  No idea what the open colas would do.  I have no idea 
> where to get mountain dew syrup.)
> 
> The turkish coffee worked pretty well, ask the turkish coffee guy about that.  
> He gave me a cup full of some black gritty liquid and I dumped it in the 
> batch and people ate it.
> 
> The caffeinated flavor syrups we had last year worked fine.
> 
> Normal juice doesn't work (waters down too much).  Neither do jams or jellies 
> (you can't taste 'em).  Pudding mix yields a somewhat disturbing texture as 
> the ice cream melts, best avoided except in combination with other things.
> 
> Fresh fruit works fine but you need a blender.  If you have fresh mint throw 
> it in the blender with the sugar, and then rinse out the pitcher with the 
> milk; it's _marvelous_.  Use lots.  If you make kiwi, PEEL THE KIWIS before 
> putting them into the blender.  (Ask Mark about this.)
> 
> Cheesecake ice cream is great if you can get cheesecake flavored bagel spread; 
> pure cream cheese is a bit blah (it's ok, use a whisk).
> 
> Mark did a "birthday cake" ice cream (that I personally found way too sweet), 
> he can tell you how.
> 
> For chocolate chocolate chocolate and oreo, use 1/3 to 1/2 a container of 
> unsweetened cocoa powder (we generally get nestle but it's all the same), 1/3 
> to 1/2 a bottle of chocolate syrup (hershey's special dark if they have it, 
> otherwise strandard hershey's), one large (or two small) boxes of jello 
> chocolate instant pudding mix, and an entire bag of smashed up oreos (we've 
> done half a bag at times but a full bag's better).  Getting this to freeze 
> is "interesting" (behold the power of liquid nitrogen).  It's also a 
> tradition that we don't measure _anything_ when we make this, even the sugar 
> and milk and vanilla are all approximate.  This one doesn't particularly need 
> the eggs for extra body. :)
> 
> Rob
> -- 
> "Perfection is reached, not when there is no longer anything to add, but
> when there is no longer anything to take away." - Antoine de Saint-Exupery
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Thanks,
Dan DeSloover
Penguicon 5.0 LUG-Wrangler(and MonroeLUG co-conspirator)
http://www.penguicon.org/