From the archive record
When it comes to ice cream, there are two big advantages to using liquid nitrogen over an electric machine or an old-timey hand-cranked job. First, it’s faster. Second, because it’s faster, there’s less likelihood that your cold confection will develop those pesky ice crystals that form when the ice cream freezes too slowly. There are hundreds and hundreds of recipes for ice cream, so you'll just need to find one that you like. But one of the benefits of making ice cream using liquid nitrogen is that you can test the batch in just a few minutes. Source: www.stevespanglerscience.com/ and www.chefsteps.com This footage is part of the professionally-shot broadcast stock footage archive of Wilderness Films India Ltd., the largest collection of HD imagery from South Asia. The collection compris