Here we demonstrate how to make ice cream with liquid nitrogen. Because the cream / milk / sugar slurry cools and freezes very quickly, the crystals that form in the ice cream are extremely small. This makes the ice cream much creamier than is possible with normal freezing methods...yum! Our general rule of thumb recipe is: 2 cups heavy cream 1 cup whole milk 1 cup sugar 4 cups liquid nitrogen, or until desired firmness. Crushed M&Ms also make a nice addition if they are added in during the process. Graham crackers also work well, and in fact the crackers can soak up some of the liquid nitrogen, becoming crispy and really cold!
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