ICE CREAM FROM PLUTO

Jan 29, 2008 at 3:41 PM
22 comments

I'm trying to "expand" my blog's subjects slightly so it won't be so one sided - wildlife, grad school, blah blah blah. So in honor of that idea, have some ice cream!

So apparently this is some kind of example of molecular gastronomy - it's ice cream, nitrogen flavored or some damned thing. Can't you just imagine the tounge stick that would happen there?

Sorry I missed my mustelid post today, I was sick all morning but I'm doing better now, obviously since I have ice cream on the brain. Mustelid info will be here soon. One thing about which I know very little is cooking, so please my beloved Voxters feel free to share your wisdom. I read many many wonderful cooking posts in my Neighborhood. I'll be especially impressed if anyone knows about this molecular stuff.

Namaste.

22 comments

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[this is good]

Do you have a fever? Is that why ice cream's on your mind? I hope you're feeling better...
This is fascinating. I know NOTHING about it,but am very curious to know what nitrogen tastes like. And if it's that cold maybe it turns your tongue brittel and everything just clatters to the floor. Or you swallow it. Ugh.
Maybe some hot fudge would balance the cold.

[this is good]

I wonder if it is something like those Dippin' Dots. They use nitrogen to freeze those. They are yummy! :)

This makes me think of Ferran Adrià and his flavor experiments at El Bulli in Catalonia.

I sure like to cook but I don't know anything about the molecular stuff other than what I see on Alton Brown. That's where I learned about the gluten in the bread I'm make right this second.

I'm glad your feeling better!

Wow, ice cream that's 300 degrees below zero? I think I'll pass, but thanks. :)

Maya replied to Robbbiedobbbie’s comment:
Jan 29, 2008
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Ooooh did someone say hot fudge? I'm there! I just had a stomach ache today (ironically enough - it's gone now.) Probably from a baking experiment gone bad last night. I'll save that story for later LOL. ;)

Oh yes, Dippin dots! I was going to call this post ice cream of the future but of course that's already taken. ;) We love dippin dots, used to only be able to get them at Six Flags but now they're sold in lots of places. I like strawberry, how about you?

Red Pen gets the Maya's Blog points - that's just what I'm talking about. Did you see the Iron Chef battle between Dufresne and Batali? I missed it, darn! I heard Alton Brown made some inadvertantly racy remarks. Hysterical. I'll send you the link if you have no idea what I'm talking about.

Have you been to WD-50?

I totally love Alton. Did you see him break his collarbone on Feasting on Asphalt? (I didn't but I heard about it...) I've learned lots from his show. I like his shunning of unitaskers, whenever he whips out a fancy kitchen utensil he throws it over his shoulder and grabs something much less expensive and I'm always like, "Hey, I have one of those!!!"

But just think of the dermatological benefits....doh!

Yeah I like ice cold drinks but not chemical burns. I wanted to go to a restaurant that serves that stuff and J was like, molecularly manipulated mayonase? Are you kidding me?

I once was lucky enough to make ice cream with liquid nitrogen. After putting the usual ice cream mixture into a soup bowl, and putting on gloves and eye protection, someone very carefully poured the liquid nitrogen in as someone else stirred vigorously. After a short time of steaming and stirring, ta-da! Ice cream.

It didn't actually taste of nitrogen (or at least, it didn't taste of anything but ice cream). We did eat small bites, very carefully, but no tongue stick or frostbitten cheeks due to cold.

Nitrogen-cooled ice cream has the most amazing texture: because the freezing is so fast, the ice crystals are teeny weeny tiny and the ice cream is smooth smooth smooth. (Jamie, you might remember the Good Eats episode on freezing berries...man, how I love Alton Brown.)

Cool topic and photo!

Holy cow! That sounds amazing, and a bit scary! Did you do that for culinary school? Big time props to you for trying such a cool thing.

No official class or anything, just a group of friends who managed to get hold of a little liquid nitrogen. It -was- fun and scary at the same time--but we had folks there with experience handling liquid nitrogen, and who made sure we took enough care.

[this is good]

Quirksters right!! LN2-derived ice-cream is a blast -- and a staple of chemistry graduate school picnics! And it is TOTALLY about the texture -- we have made it exactly as described.

Fun!

Haven't seen it - yes, please send the link. I have not been to WD-50, but the menu looks intriguing.

Really - chemistry school picnics....I must check that out sometime! Wow.

RP - wish I had seen it LOL

http://gridskipper.com/travel/new-york/extrude-right-into-my-vessel-wylie-149515.php

Mmmm. Ice cream. Going to have to ask younger son if he's got anything like that coming up in advanced Chem class. Probably will have to wait for college.

Great photo!

Feel better!

I'll eat anything that's white, fluffy, and sweet. Specially if it's vanilla flavored.

Advanced chem, wow! That sounds hard, but worth it for experimental ice cream! Maybe if you and I hang in the Great White North we won't need nitrogen LOL!

Great description of my favorite cookie, merengue. Haven't figured out yet how to make them, but I'm getting there! ;)

I saw that berry episode. That was pretty cool (well, no pun intended). What a great idea for keeping strawberries fresh.

ICE CREAM FROM PLUTO

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