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.