• Mike Lee explaining his never-fail ratio for perfect ice cream

    Mike Lee explaining his never-fail ratio for perfect ice cream

  • Liquid nitrogen-frozen popcorn ice cream (it even looks like popcorn)

    Liquid nitrogen-frozen popcorn ice cream (it even looks like popcorn)

  • Mike freezing berries in liquid nitrogen

    Mike freezing berries in liquid nitrogen

  • Strawberries frozen in liquid nitrogen get the paparazzi treatment

    Strawberries frozen in liquid nitrogen get the paparazzi treatment

  • Perfect chocolate ice cream

    Perfect chocolate ice cream

  • Mike Lee crushing liquid nitrogen-frozen berries (makes a great garnish for desserts)

    Mike Lee crushing liquid nitrogen-frozen berries (makes a great garnish for desserts)

  • a razor, a shiny knife

    a razor, a shiny knife's Michael Cirino explains fun things to do with liquid nitrogen, like frozen parmesan for pizzas

Cool As Ice (Cream, Made With Liquid Nitrogen)

By Julia Blanter on July 3, 2012 / No Comments / Categorized Experiments in Food, Featured, Photos, Underground Eats, Unique Events

Chocolate, vanilla…and popcorn ice cream? Guinness ice cream? Instant ice cream? Say wha…?

On Friday night Underground Eats went cooking with chemistry at an exclusive masterclass on liquid nitrogen and ice cream for our members with Studiofeast‘s Mike Lee and a razor, a shiny knife‘s Michael Cirino, the original food experimentalists.

Just in time for the sweltering heat, the first half of the class focused on Lee’s never-fail ratio for perfect ice cream (almost as easy as buying stabilizer/emulsifier/chemical-heavy mass market ice cream), before Cirino whipped out the liquid nitrogen tank and blew everyone away turning custard into instant ice cream.

The mad scientists explained liquid nitrogen’s many crazy uses: freezing parmesan custard to grate over pizza, or freezing berries and smashing them to sprinkle over yogurt, cereal or dessert, melting on the tongue like snow. We were super impressed with the buttery popcorn milk infusion turned into popcorn ice cream, a ridiculously addictive sweet-salty icy treat.

The class was an instant sell-out so Mike is coming back for more on Sunday, July 15th at 3-5pm at Ger-Nis Culinary and Herb Center, Brooklyn. Tickets here.

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