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  • Welcome to HowToCookThat, today we're going to make this amazingly smooth strawberry icecream

  • with fresh strawberries in it and dippin' dots over the top using liquid nitrogen.

  • And to help us with that we're going to meet a scientist Kiri from N2 in Sydney and we're

  • going to smash stuff too.

  • I'm Ann Reardon and this is The Sweetest Thing.

  • When I was studying Nutrition and Food Science at University, we use to do these labs that

  • just went for hours.

  • They were food science labs and we'd all these different experiments.

  • And I remember one of them we did literally hours of testing egg whites to see which ones

  • were more stable and which ones whipped better, whether they were fresher ones or older ones

  • and we just filled out tables of data on them.

  • And I remember thinking when am I ever going to need this level of detail when I'm working

  • as a dietitian.

  • And it was true for the next few years when I had patients that I was working with who

  • had had open heart surgery or had been diagnosed with diabetes or had part of their stomach

  • removed from cancer, how long an egg white stayed whipped for or how to temper chocolate

  • is pretty irrelevant to what they needed to know.

  • But fast forward to today and I do use everything that I learnt in those labs when I'm developing

  • recipes.

  • And the crazy thing is I have a couple of million followers on YouTube that are following

  • all the recipes that I'm making and asking technical questions every single week in the

  • comments about different ingredients and I wouldn't be able to answer them if I hadn't

  • done all those labs.

  • And I love it when that happens.

  • I couldn't have planned or even imagined that I'd be here today doing this.

  • But everything just seems to work together and have a purpose.

  • Kiri from N2 is actually a chemical engineer, but like me he's now using his science degree

  • to make people smile by making crazy desserts.

  • These look delicious, nice fresh strawberries and you've got big tanks of liquid nitrogen,

  • what are we going to make today?

  • I'm going to make a strawberry and cream gelato.

  • I love those little dippin' dots that you've got on top there, what ingredients do we need

  • for this part.

  • I've got some nice fresh milk here, pouring cream, sugar, there's some skim milk powder

  • here, this is a thickener that we use but you can xantham at home, some vanilla extract

  • and these are some nice fresh strawberries.

  • I'll put all of the recipe quantities on the howtocookthat.net website in grams, ounces

  • and cups and I'll add a link to that below.

  • So we're going to mix these all in together in the saucepan.

  • Then I'll get the cream and pour it in.

  • How many icecreams do you make in a day for the store, how many would you sell in a day?

  • On a weekday, probably about 500 and on weekends we go up to about 1000 though.

  • So you don't do these for each icecream though?

  • No So how do you make these here in store?

  • We have a big pasteurizer it basically can cook up to 180 litres at a time.

  • We put all ingredients in just like we're doing here but it's much bigger and heats

  • up, cools down and then we just extract it into bottles.

  • Right so it's doing this exact process just on a mass scale, you wouldn't want to stir

  • a pot for 1000 icecreams.

  • Do you want the vanilla in now.

  • Yes put it in now.

  • And we'll just whisk that up and you're just looking for when it starts to bubble.

  • When it starts to bubble, it starts to get to boiling.

  • You want to make sure it doesn't catch on the bottom, so whisking is good.

  • Do you want these strawberries finely chopped?

  • Just as finely as you can do.

  • When they're in the gelato it will be nicely spread out throughout the mixture and so each

  • bite you have will have a bit of strawberry in it.

  • You're just putting them in fresh.

  • Yes because the way we freeze the icecream, it's so fresh so you can just put whatever

  • you want in.

  • It's starting to boil now.

  • So we're pouring it in.

  • Start it mixing.

  • You have so many flavours up on your board, I can see vegan deconstructed chocolate lava,

  • salt-and-pepper calamari.

  • These are crazy flavours, who comes up with all of these?

  • We have a bit of a creative team, between me the shop in Melbourne we all work together

  • and we come up with the flavours every week and plan them out.

  • Now to turn them into icecream you use these big tanks of liquid nitrogen and pour in a

  • little bit at a time.

  • Just turn it off, scrape down the sides.

  • We'll just add a bit more nitrogen and then once it's a bit harder we're going to add

  • the strawberries and then we're going to let it harden up again so we can scoop it.

  • So what's happening on a molecular level here, if we were to look at it under a microscope,

  • this icecream compared to if I make it at home in my icecream machine?

  • So what's happening is the water in the mixture is freezing a lot faster, making smaller ice

  • crystals.

  • The smaller the particles the smoother it is on your tongue.

  • Yes exactly.

  • If you can put the strawberries in now it's got a bit of texture there.

  • Now it's in we're going to add some more nitrogen and let it harden up a bit.

  • And as you can see now that it's getting harder the strawberry chunks are starting to break

  • up.

  • It's a big change from being a chemical engineer to being a mad scientist flavour-creator for

  • N2, how did you find that came about.

  • I did engineering, my boss Minh he was an solvency accountant so he would be sending

  • people bankrupt every day and we decided we wanted to do a job where we make people smile

  • every day rather than you know make spreadsheets or send people bankrupt.

  • I think icecream would make people smile all day.

  • It was a pretty nice change.

  • It's looking good.

  • So nice a flat.

  • Yum So we are going to use some whipped cream,

  • give it a good shake.

  • Look at that.

  • Okay so we've just got some freeze dried cherries here.

  • Can I have a look.

  • They're nice and crunchy so I'm just going to sprinkle a little on top.

  • And they're quite bitter so they'll contrast a bit with the sweetness.

  • Yes exactly and just got a nice look to it.

  • Now I was thinking today we could do dippin' dots.

  • That sounds like great fun.

  • So what have we got in here, what's this green stuff?

  • This is a matcha gelato, matcha is like a Japanese green tea so we're going to fill

  • up these syringes and dip it into nitrogen.

  • These are just going to freeze instantly when they hit the cold that's the idea?

  • Yeah so hopefully we'll get some nice little spheres of matcha gelato.

  • Have you done this before?

  • No I haven't actually.

  • Ha you're a true mad scientist doing experiments.

  • You know we've got a motto here, will it work?

  • There's only one way to find out.

  • You have to try it.

  • How do we get them out?

  • Whoa.

  • Look at that, okay shall we sprinkle them on top.

  • They taste good too.

  • Very good.

  • And there it's ready.

  • Yum, can we eat it?

  • Hmm that is so super smooth, that is really good.

  • Now if we don't have liquid nitrogen at home I guess we could just put it in an icecream

  • machine just use the same recipe.

  • Yes you can do that, you can also use dry ice as well.

  • Just crush it up in a bag, put it in and an icecream machine works as well.

  • My kids tried to make a thickshake with dry ice and it shot the lid off.

  • Oh no.

  • And went everywhere, so don't put it in a blender.

  • Do you reckon we can do some experiments with the liquid nitrogen, do you know any cool

  • stuff we can do with it?

  • Look we can try and smash some fruit if you like.

  • Awesome let's smash some stuff.

  • Thankyou so much for having me today Kiri and for teaching me the secret behind your

  • N2 icecream and for being a good sport and doing dippin' dots and smashing stuff.

  • You're so welcome thanks for coming.

  • Subscribe to HowToCookThat for more cakes, chocolates and desserts.

  • Click here for the recipe, here for my YouTube channel and here for more of The Sweetest

  • Thing.

  • Make it a great week and I'll see you all on Friday.

Welcome to HowToCookThat, today we're going to make this amazingly smooth strawberry icecream

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液氮趣味配方如何烹飪那安-里爾登 (Liquid Nitrogen Fun Recipe How To Cook That Ann Reardon)

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