On Apr 30, 2008, at 11:20 AM, Floyd Lozano wrote:
I usually make LN2 ice cream using a gallon of milk/cream mix at
around 11-14% fat and a pound of coffee, coarsely ground; pour the
milk over the coffee to wet thoroughly and refrigerate overnight 8-12
hours. Then filter through cheesecloth, add sugar (I also add xanthan
gum and lecithin) and LN2.
It's got quite a kick.
If we have an east-coast gathering this summer, I might be persuaded
to bring my dewar (25l) with me :) I figure I can win the contest for
fastest cooling of a roast, though the Leidenfrost effect may slow
things down a bit. Maybe vigorous stirring would help?
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