Last year Americans spent roughly $20 billion on ice cream. With the return of fair-weathered spring, grocery stores are once again stocking up on the popular, refreshing treat.
Rather than heading to the grocery store, you can concoct super-creamy forms of this American favorite almost instantly at home, provided you have a key ingredient: liquid nitrogen. Yale University professor of mechanical engineering and materials science Ainissa Ramirez demonstrates how to make the treat—while conducting a mini science experiment—within minutes.
On supporting science journalism
If you're enjoying this article, consider supporting our award-winning journalism by subscribing. By purchasing a subscription you are helping to ensure the future of impactful stories about the discoveries and ideas shaping our world today.
Liquid nitrogen, aka LN2, is an odorless, colorless, nonflammable element famous for its extremely low boiling point: –196 degrees Celsius. Because it vaporizes at such a low temperature, the gas it emits is frigid. Food-makers can therefore use the stuff to flash-freeze fresh items, such as herbs, which prevents water inside from forming large ice crystals that would damage cell membranes. It’s also used to give ice cream its velvety texture.
In this video, part of her Science Xplained series, Ramirez shows how just a few drops of liquid nitrogen can rapidly transform a bowl of milk or cream into a thick, frozen dessert.