Cold, colder, shock freezing – ice cream in three minutes
Topic
Biology
Senses
Smell/taste
Chemistry
Kitchen chemistry
Structure of matter
States of aggregation
Physics
Thermodynamics
Aggregate states
Duration
45 Minuten
Language
German
French
Italian
English
Need an ice cream? We only use natural ingredients and freeze them with liquid nitrogen (minus 196 °C!) in no time to a fruity delicacy. Who can say no to a homemade raspberry ice cream?
Substances can be either solid, liquid or gaseous. During the transition from the liquid to the gaseous state it requires a lot of heat. When freezing ice cream, the liquid nitrogen extracts the heat from the ingredients. It evaporates completely and turns ripe fruits, cream and sugar into a creamy ice cream within a few minutes.
