Italians offered liquid nitrogen in their favourite scoop

Yahoo! News - AFP ^ | 10.30.03

[mhking]

ROME (AFP) - Ice cream made from liquid nitrogen, the quick freezing chemical element, is the latest feature on the menu on Italy's Lake Como, its makers said.

Nitrogen Symbol Photo

Whipped up by an Italian chef and a physicist, the creators of the scoop sold at a lakeside restaurant are seeking patent rights for the idea.

Liquid nitrogen, which has a boiling temperature of less than minus 195 degrees Celsius (minus 319 degrees Fahrenheit), enables the instant freezing of products.

Ettore Bocchia, the chef behind the recipe, said that liquid nitrogen gave food more flavour and meant fewer additives were needed.

He said he had used the formula to create a Havana cigar flavoured ice cream together with Davide Cassi, a researcher in physics at Parma University.

A drop of liquid nitrogen creates a boiling sensation on a human hand because the human body is so hot to the chemical element.

[mhking]

Just damn.

If you want on the new list, FReepmail me. This IS a high-volume PING list...

[Bogey78O]

Who wants to eat a cigar?

[Harmless Teddy Bear]

He said he had used the formula to create a Havana cigar flavoured ice cream

Why oh why would he waste such a good idea on that flavor?

Why not make a sardine sundae with pickles and strawberries on top? Now that would be a taste treat!

[Bob J]

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[Old Professer]

This is worse than pop-ups.

[Central Scrutiniser]

Actually, if you have ever had Dippin Dot's at a fair or some such, those are made using liquid nitrogen, it makes perfect sherical little dots out of ice cream.

Quite tasty

[Monty22]

"Who wants to eat a cigar?"

Monic... Oh nevermind.

[Yeti]

Who wants to eat a cigar?

My mom and dad had us make and eat tomato ice cream when I was a kid. It was even grosser than it sounds.

[mhking]

Actually, if you have ever had Dippin Dot's at a fair or some such, those are made using liquid nitrogen, it makes perfect sherical little dots out of ice cream.

At the mall, but yeah, I know.

[Bob J]

All we got.

[FreedomCalls]

Whipped up by an Italian chef and a physicist, the creators of the scoop sold at a lakeside restaurant are seeking patent rights for the idea.

BS. There is plenty of prior art to dispell any idea of a "patent" that he may have.

[Husker24]

You would need a jackhammer to scoop that stuff out of the box.

[Husker24]

Why not make a sardine sundae with pickles and strawberries on top? Now that would be a taste treat!

I once saw an episode of "Iron Chef" where they made Esperagus icecream.....yuk!!

[Carb_Addict]

I saw this on Leno last week or so ago...wonder if I could score some liquid nitro.

lol

[JoeSchem]

I recall reading or hearing several years ago that if ice cream is served very, very cold, it's been known to give people heart attacks. I wonder if that's an urban legend.

[mhking]

I recall reading or hearing several years ago that if ice cream is served very, very cold, it's been known to give people heart attacks.

All I get is a brain freeze...

[July 4th]

I've actually had this ice cream before - it's really good. I'm partial to frozen custard myself, but it's still a really neat trick.

On a side note, does anyone know the availability of liquid nitrogen to the public? I once had access to a lab that had the stuff, but it's probably a restricted material, and the storage containers were -not- cheap. We're talking at least $1k for the small ones.

[mhking]

I once saw an episode of "Iron Chef" where they made Esperagus icecream.....yuk!!

"Iron Chef" gets REAL creative. I saw one where the Tetsujin made Squid Ink ice cream...

[Hell to pay]

I've bought it a few times at a gas supply shop. You need a steel thermos and gloves. It will stay for about a day in your freezer.