From Lab to Table - liquid nitrogen ice cream

Let’s face it, some nerds can be cool or are cool. Food nerds in my book are especially cool. Alton brown? Cool. Applying some science in our cooking make us better cooks by giving us better techniques.

So …
Science + cool food = cooler food

Translated into layman’s terms …
Chemistry and in this case liquid nitrogen + ice cream = nitrogen made ice cream

Why this is good ice cream? Because the faster the ice cream freezes means the small the ice crystals = smoother ice cream. Element one: texture, check.

Next important element: flavour. The flavours change daily but for that day I had toast, peanut butter and condensed milk, a play on the the local cha chaan teng dish.

I really liked the way they combined this. Peanut butter and condensed milk was the base of the ice cream and topped with crispy buttered toast bits, good crunch good flavor.

Good science, good eats.

Lab Made6
Brown St,
Tai Hang, HK