A guide to making ice cream with liquid nitrogen by flash-freezing dairy

High freezing speed restricts the development of gritty crystal chunks in ice cream

For this reason, ice cream does not maintain its smoothness when refrozen in a traditional freezer over several hours. The smooth texture is also made possible by balancing fat, sugar, and emulsifiers.

Tasty vegan ice cream depends on fat

Making delicious ice cream without dairy is a challenge for food scientists because most nondairy milks have more water than fat, which creates tasteless ice crystals when frozen. The key is finding a base with enough fat to give the finished product its signature creamy mouthfeel.

Freezer burn is the result of moisture leaving ice cream, something that's easily avoidable.

Fish in polar waters contain proteins in their blood that act as antifreeze, and some manufacturers have used lab-grown versions of these proteins to help keep ice cream smooth.

Ice cream’s unfrozen consistency is thanks to sugar

Making ice cream is a complex, multistep scientific process. But the treat’s scoopable, chewable consistency is due to the product’s dissolved sugar.

Ice cream, gelato, sorbet, and Italian ice are all popular cold desserts, though they have many important differences.

How freeze-drying leaves food with less than 4% of its original water content

In specialized equipment, foods are brought down to temperatures below freezing before a vacuum pump removes the air from the container, lowering the pressure around the food and the boiling temperature of water. Heaters beneath the food slowly raise its temperature above the now-reduced boiling point, causing the water to go from a frozen to a gaseous state.

Explore a list of 12 recipes incorporating techniques from molecular gastronomy

The recipes include popcorn shooters that taste like liquid caramel corn, almost-instant soft serve made by blending frozen fruit with sugar and fromage blanc, a fusion of fried rice and pizza, and skewered fruit coated in a broiled, glossy meringue.

How chefs suspend liquid in edible pearls resembling caviar to introduce a new texture to fluids

Through spherification, drops of a solution of sodium alginate and a flavored liquid are placed in a calcium lactate solution, which forms a chemical skin around them. This is because calcium replaces the sodium in the alginate chains, forming a gel around each drop's liquid interior.

A collection of molecular gastronomy techniques, from flavored air to turning oils into powder

Soy lecithin can be blended with flavored mixtures, such as herbs and Parmesan, to produce edible bubbles, which can be frozen into a solid foam. Maltodextrin can be combined with liquid fats in a food processor to create light, flavorful powders.

Make a popular no-churn watermelon ice cream, using just watermelon and milk.

Dairy Queen can't legally call its frozen dairy products 'ice cream' because they don't meet FDA qualifications for the term.

If the temperature of water continuously decreases but it is not given room to expand, it will eventually contract and form exotic forms of ice that sink in liquid water.

The Large Hadron Collider is the world's largest cryogenic system, which uses 10,000 metric tons of liquid nitrogen and 120 metric tons of helium to cool 36,000 metric tons of magnets to temperatures colder than outer space.

A breakdown of gelling agents used to modify a liquid's texture

Gelatin, agar, and other substances form a structural network that traps liquid, making it appear solid and enabling chefs to create stable layers in pastries and confectionery products. In different concentrations, they can also be used to thicken liquids into gels or encase them in gelatinous spheres.

One US Marine fighter squadron made their own ice cream during World War II

To boost his squad’s morale during World War II, squadron commander J. Hunter Reinburg developed a method for making ice cream on the fly: Empty ammo cans filled with ingredients were flown at altitudes high enough for them to freeze.

During World War II, fighter plane turbulence was used to make ice cream.

In the 19th century, ice-cream-related illnesses were somewhat regular in America thanks to vendors' poor hygienic practices.

Explore a visualization of the data behind Ben & Jerry's legendary ice cream flavors.

Ice cream can be traced back to a frozen milk dish from the 7th century.

Different types of ice link water molecules together in unique shapes

The ice used to cool drinks—Iₕ—is composed of H₂O molecules arranged in hexagonal structures. This structure forms as ice expands during freezing, providing additional space between molecules, lowering the overall density, and allowing it to float in water. Under sufficient pressure, this spacing can collapse in many ways, creating new forms of ice.

IBM Quantum’s dilution refrigerators keep quantum processors colder than space

In IBM’s quantum lab, quantum processors are kept at a temperature of 15 millikelvin using dilution refrigerators. These refrigerators use nested thermal layers, cryogens like liquid nitrogen and helium, and powerful compressors to maintain the ultra-cold temperatures required for qubit stability and performance.

Dilution fridges create the colder-than-space environments needed for quantum computers by successively lowering temperatures across layers plated with gold, which reduces heat transfer via radiation and gives them a chandelier-like appearance.

Agnes Marshall invented 'ices,' the Victorian equivalent of ice cream, and improved the period's hygienic practices for consuming the dessert.

Watch how the machine at the heart of NASA's Cold Atom Lab produces atoms near absolute zero—the coldest theoretical temperature in the universe—for experiments involving quantum phenomena.

Once cooled to temperatures just above 2 Kelvin, helium atoms exhibit a quantum property that removes internal friction, allowing the fluid to climb up walls.

The properties of helium, which has the lowest boiling point of any element

The colorless, odorless, mainly unreactive element condenses from a gas into a liquid at -268.928 degrees Celsius (-452.07 degrees Fahrenheit)—near the lowest theoretically possible temperature—allowing it to serve as a liquid coolant in machines without the risk of causing damage as a solid.

Watch a server submerged in a fluid continue to run and stay cool by boiling the liquid away.

There may be 74,963 kinds of ice, resulting from water molecules rearranging themselves

The theoretical limit greatly expands the known types of ice, with type Iₕ being the most common on Earth and forming hexagonal crystals. The extreme environments of planets like Uranus and Neptune can create a variety of ice with unique structures and properties, as these conditions can reshape these crystals into new geometries.

Kulfi, an ice cream predecessor that's still popular in South Asia, dates back to the 16th century.

Under certain conditions, very hot liquids can freeze more quickly than cooler ones—a phenomenon called the Mbemba effect, after the Tanzanian high school student who accidentally observed it.

America's ice cream obsession began under Prohibition, with the street treat acting as a legal vice that helped ease the pain of the Great Depression.

What is freezing fog?

Freezing fog is a weather condition in which fog containing supercooled water freezes on contact with objects, forming a layer of ice and possibly dangerous driving conditions. Get the breakdown with this explainer.

Beyond a certain pressure and temperature, matter can become a supercritical fluid—an exotic state of matter that simultaneously exhibits properties of gases and liquids.

Data centers can be kept cool by circulating fluid over plates atop high-temperature components or by submerging equipment in non-corrosive oil that does not conduct electricity.

Nitinol is an example of a shape memory alloy, which can be trained to 'remember' a specific shape and, if deformed, revert to it upon being heated.

The industrial methods for recovering helium, including filters and cryogenic separation

Membranes with microscopic pores of varying sizes can be used to selectively filter out components of natural gas, including helium, which can then be concentrated. Because helium requires the lowest temperature of all elements to condense into a liquid, extracted natural gas can also be cooled until only helium remains as a gas.

Search for psychrotolerant and psychrophilic microorganisms found in Antarctica

Developed following a five-week expedition to the southern continent, "Life Under the Ice" allows users to examine a petri-dish-like microscopic world and uncover recordings of organisms that can withstand, or even thrive, in the harsh environment.

97% of Americans polled say they like or love ice cream

The frozen margarita was invented in Dallas using a repurposed soft-serve machine

On May 11, 1971, Dallas restaurateur Mariano Martinez adapted an ice cream machine to produce frozen margaritas using his father's recipe. The original machine now sits in the Smithsonian's National Museum of American History.

Watch Anthony Bourdain's meal at El Bulli, which popularized molecular gastronomy

The 'drinks' included cocktails in the form of alcohol-infused sugarcanes, a cotton candy piña colada, and a dual-textured, temperature-changing gin fizz. Foods included a gorgonzola cheese sphere with the consistency of a chocolate egg and a dish of freeze-dried and foam tofu with the appearance and texture of tiramisu.

Is ice slippery because of amorphization—a chaos of molecules caused by sliding?

Traditional explanations cite three factors that make ice slippery: pressure, friction and so-called premelting. A fourth has been proposed in recent years: amorphization, that sliding along some surfaces creates molecular disorder, causing liquid-like behavior.

Explaining the Leidenfrost effect, where water can hover and move against gravity

Water droplets can glide across surfaces whose temperatures are well above water's boiling point. This heat instantly vaporizes the bottom of the droplet, creating a layer of steam that the rest of the droplet rides and bounces upon. This can be seen when sprinkling water on skillets to determine if the surface is hot enough to cook on.

Tracing the history of refrigeration

Refrigeration has become critical to most of our lives. But not long ago, it wasn't available. How did we become so dependent on our fridges and freezers? This fun, informative podcast traces the history of keeping it cool with ice and...

How specialized oxygen mixtures like heliox enable deep diving without feeling drunk

Beyond a depth of about 30 meters (98 feet), if divers are breathing surface air, which is about 78% nitrogen, underwater pressure forces more nitrogen into the bloodstream and induces nitrogen narcosis, whose symptoms resemble alcohol intoxication. Through saturation diving, where nitrogen is replaced with helium—an inert gas—deep divers can maintain cognitive function while working for extended periods.

Simulations suggest ice's slipperiness comes from rearranging molecules

Past models have proposed that slipperiness arises from a thin layer of liquid water formed at the ice's surface by frictional melting. However, new research suggests that electromagnetic forces between interacting surfaces push water molecules out of an ordered, crystalline structure and into a shapeless, soft, slippery layer. This process occurs solely through contact, independent of pressure or friction.

NASA funded research into creating pizza with a 3D printer

The agency awarded a contract for the development of devices that can create edible structures from long-lasting dry powders when mixed with liquids or pastes. By delaying this integration until the time of consumption, food could last longer than the current six-month expiration of freeze-dried meals for Mars expeditions.

Lasers can be used to reduce the motion of atoms because particles of light—photons—can collide with particles of matter, as billiard balls do, to slow them down.

The history of molecular gastronomy, from thickening yolks with alcohol to making art with food

Before understanding why they worked, humans used scientific principles, including designing solutions and analyzing outcomes, to develop preservation methods like curing meat and fermenting vegetables. By the 20th century, the application of industrialized food preparation to smaller kitchens set the stage for the subdiscipline of food science.

How to cook food with lasers

Creative Machines Lab at Columbia Engineering have developed a system of software-controlled lasers to cook food with precision, retain moisture with the final-cooked product, brown food within its original packaging, and create an entirely new meal creation process for a consumer. Watch this three-minute video to see for yourself.