>  ML> A high fiddle method that sounds reasonably
>  ML> effective, but wouldn't liquid nitrogen be
>  ML> more so?
> Probably.  But I don't have a ready source for it.  I suppose if I drove to
> Homer, a 225 mile jaunt.  There I'd most likely find some, or the
equivalent,
> since they do a lot of flash freezing for the post halibut charter crowd.
 
Liquid nitrogen, I'm led to believe, is as 
common as dry ice was in our day. I shudder
to think how many frosty accidents would have
happened if they'd made the stuff available
to us in our youth.

Liquid Nitrogen Ice Cream
categories: science experiment, dessert
servings: 15

48 oz half and half
32 oz heavy cream
12 oz sugar
5 Tb vanilla if you like vanilla ice cream
- (or chocolate syrup, peaches, bananas, etc.)
h - Material Needed
Large stainless steel pot
Long wooden spoon for stirring
Measuring cup and spoons for sugar and vanilla
Heavy gloves
Eye goggles
5 L liquid nitrogen.

Mix the food ingredients in the large pot. 
Pour in a small amount of liquid nitrogen. 
Continuously stir with the wooden spoon.

The only tricky part in making this ice cream 
is making sure you don˙t put in liquid nitrogen 
too rapidly. If you do, the mixture will bubble 
up and expand out of the pot, making a big mess. 
Have one person pour in liquid nitrogen while 
another person stirs. Pour the liquid nitrogen 
in a little bit at a time until you get the hang 
of it. There will be a lot of water condensation 
so that you probably will not be able to see the 
bottom of the pot for the first few minutes.

Continue stirring and adding liquid nitrogen 
until the ice cream is as hard as you wish. 
Don˙t let it clump.

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