WHY LIQUID NITROGEN?

No one knows when liquid nitrogen was first used to make ice cream. Why? Because using liquid nitrogen to make ice cream has been going on for decades by science teachers who wanted to teach elementary chemistry to their students in a fun, delicious way. Enter a fancy name for this: molecular gastronomy. Molecular gastronomy is using scientific tools and techniques to make amazing culinary creations. Such tools include centrifuges, liquid nitrogen, microscopes, or lasers — all used in the name of better food.

WHAT IS LIQUID NITROGEN and Is ice cream frozen with liquid nitrogen Safe to consume?

Nitrogen, like all elements on earth, can be found in one of the three states of matter: solid, liquid, or gas. Nitrogen naturally occurs as a gas in our atmosphere. In fact, most of the air we breathe in is nitrogen (about 78 percent) with only 20 percent being oxygen. The remaining two percent we breathe is other gases floating around us. When nitrogen is frozen to about -320°F, it becomes a liquid. Liquid nitrogen has been traditionally used in the culinary world to freeze foods because it’s odorless, colorless, and tasteless — and perfectly safe to eat ice cream and consume other culinary treats that are prepared and frozen with this naturally occurring element.

‍