[Paleo Conservative]

The result, literally 30 seconds later, was a half-gallon of the best ice cream I'd ever tasted. The secret is in the rapid freezing. When cream is frozen by liquid nitrogen at –196°C, the ice crystals that give bad ice cream its grainy texture have no chance to form. Instead you get microcrystalline ice cream that is supremely smooth, creamy and light in texture. Martha Stewart, eat your heart out.

But how much does it cost to make ice cream this way?

[drlevy88]

Based on what I googled up with "liquid nitrogen" "price" "liter" this recipe might use $9 worth of the stuff if bought in that small quantity at retail. Not counting the dewar flask (dunno if Thermos bottles would be good enough).

[Blood of Tyrants]

And where does one get a quart of liquid nitrogen to play with?

[3Lean]

Liquid Nitrogen bought in bulk (by the truckload) is gallon-for-gallon cheaper than milk. Plus then you can make ice cream for the entire town (or freeze the occasional futuristic Terminator).