[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.

[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.

[MHGinTN]

I worked for a pharmaceutical company that sold cryac units. We carried a demo model around and I used to do 'magic' for the neighborhood kids (freezing flowers, making instant ice cream out of Eagle Brand and sodas, etc). Back then, if you had an approved container, you could buy liguid nitrogen without any special licensing.

Actually, making quick ice cream is more fun with dry ice, since you actually get a minute or two to 'form it up'. Never make direct contact between the CO₂ and the cream ... it will make it taste bad. Use double stainless mixing bowls, one inside the other. Liquid Nitrogen imparts no flavor to the cream even if in direct contact for freezing.

[Xenalyte]

I have a chemistry-teacher friend who freezes a rose with nitro and shatters it for her class. Let me ask her. (She's a rockin' teacher. On the first day of class, to demonstrate the value of safety goggles, she dons a pair and has a student pie her in the face.)