Here it is, the show stopper of the March of Dimes Chefs auction gala. Joel and I decided to live a little dangerous and make parsnip ice cream with liquid nitrogen to order. We served it with a sugar cone dipped in chocolate and smoked bacon with black Hawaiian sea salt! It rocked and the danger involved made it all the more cool!
This is a picture of me trying not to become cryogenically frozen as the liquid nitrogen is -320 degrees Fahrenheit! The recipe is one part ice cream base to four parts liquid nitrogen. The LN2 when poured into the base freezes the ice cream so fast there is no chance to form ice crystals and the end result is the smoothest and creamiest ice cream you have ever eaten.
Nothing like flirting with death to make amazing food . . .
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