Posted on July 13, 2019
The month of July is considered National Ice Cream Month in the United States - no surprise, since it is a very hot month, perfect for chilly treats!
But today's special day is puzzling to some - what is NITROGEN ice cream???
You might already know that liquid nitrogen is really, really cold - like, -321 degrees F (-196 degrees C) cold! Science teachers have been using liquid nitrogen to do cool demos like instantly freezing a leaf, rose, or carnation - or freezing a banana into something hard enough to hammer a nail - or freezing a watermelon or orange segments and then shattering them like glass.
Important note: ALWAYS use great care, and wear gloves and safety goggles, when using liquid nitrogen. It causes tissue damage if it touches your skin!!
Using liquid nitrogen to freeze ice cream means that the ice cream freezes much more quickly than using other methods. Quicker freezing means creamier ice cream, because the crystals of fat and water remain really small. Also, there's no need for rock salt, no need for tons of ice, no need for cranking, and no need to wait and wait while an electric ice cream maker does its job.
Nitrogen ice cream has the emphasis on the cream, rather than the ice! It's sometimes called N2Ice Cream, or Nice Cream.
There are nitrogen ice cream stores in many places now. And they don't even bother with freezers, because they do made-to-order customized ice cream right in front of their customers' eyes! 
(Freezers don't stay cold enough to keep liquid nitrogen from boiling off. Instead, special Dewar flasks or containers are necessary.)
You can make your own nitrogen ice cream, too. Here's how.
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