Determining temperature changes making icecream with liquid nitrogen

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Determining temperature changes making icecream
with liquid nitrogen

• Piran
• Experiment was prepared by Helena Kregar

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Members

• Antriana Berheova
• Sonja Bernard
• Karmen Brus
• Amanda Dizdarevic
• Thomas Lackner
• Laima Mireckaite
• Ana Skrbinek
• Matej Smolic
• Barbara Staric
• Marko Verce

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• Ice cream (originally iced cream) is a frozen
  dessert made from dairy products such as cream
  (or substituted ingredients), combined with
  flavourings and sweeteners such as sugar. This
  mixture is cooled while stirring to prevent large
  ice crystals from forming. Although the term ice
  cream is sometimes used to mean frozen desserts
  and snacks in general, it is usually reserved for
  frozen desserts and snacks made with a high
  percentage of milk fat. Frozen custard, ice milk,
  sorbet and other similar products are sometimes
  also called ice cream. Governments often regulate
  the use of these terms based on quantities of
  ingredients.

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Nitrogen

• Symbol N (lat. nitrogenium)
• 80 of air is nitrogen (N2)
• Characteristics without colour, smell and taste
  in all states of matter
• To get N2 we have to liquefy the air
• Uses protective gas for conservation, transport
  and chemical treatment of matter, which is highly
  flammable or sensitive to oxygen

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THE AIM OF THE EXPERIMENT

• In the process of making ice cream, the following
  will be determined
• - the influence of individual ingredients on the
  flavour and appearance of the ice cream,
• - the change in the temperature of the mixture
  when adding nitrogen, which helps it to cool
  down,
• - the influence of the ingredients in different
  kinds of ice cream mixtures on temperature
  changes,
• - the temperature of ice cream when eaten.

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FRUIT ICE CREAM

• Separate the whites of 5 eggs from the yolks,
  beat until firm. Add sugar and the yolks, mixing
  until well blended. In another, bigger bowl, mix
  whipping cream, sour cream and vanilla sugar
  until well blended, then add the vanilla
  flavour/mashed bananas and the egg whites. Keep
  on mixing and slowly add the nitrogen.

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RESULTS
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CHOCOLATE ICE CREAM

• Pour the milk into a saucepan and heat it until
  nearly boiling. Mix the yolks and sugar with the
  electric mixer. While mixing, slowly add the hot
  milk. Put the mixture back on the cooker and keep
  stirring it with a wooden spoon over low heat
  until it thickens.
• Note It must not boil!

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• Take the mixture from the cooker and stir in the
  ground chocolate until it has completely
  dissolved.
• When the mixture cools down, stir in the cream.
• Continue stirring, adding the liquefied nitrogen
  and control the temperature.
• Continue measuring the temperature for a few
  minutes when the mixture is cool and thick.
• Put the ice cream in the deep freezer and serve
  after lunch.

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The first addition of liquid nitrogen
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The second addition of liquid nitrogen
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Buon appetite