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Polar Vortex Ice Cream in 8 Minutes
- Published_at:2014-01-07
- Category:Entertainment
- Channel:ICC
- tags:
- description: Chef Jansen Chan (http://bit.ly/1ie68wT), Director of Pastry Arts at International Culinary Center (http://bit.ly/1iJnUe2), takes full advantage of the Polar Vortex by making chocolate ice cream using just the freezing NYC air and a Breville Mixer. Making ice cream requires a base (custard), air, and a freezing component (liquid nitrogen, machinery, frozen insulation...). The process involves spinning (aerating) the custard in a frozen chamber for about 20-25 mins (8-10 minutes in a professional machine). The result is frozen, creamy and light confection. What makes this science experiment cool, was that we removed the chamber and used natural cold air and wind. The machine provided some strength to give continuous motion in freezing temperatures. There was no need for additional ice or machinery to get the custard to freeze. It's pretty rare to have such cold conditions in New York City to create ice cream in such a natural way. Plus, it illustrates how easy it is to make your own ice cream. Enjoy! Learn more about Classic Pastry Arts here: http://bit.ly/19pwUj9
| ranked in date | views | likes | Comments | ranked in country (#position) |
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| 2014-01-10 | 17,432 | 48 | 1 |
( ,#70)
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