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| Just add liquid nitrogen! |
You already know that chef Ian Kleinman is launching a new dessert cart in August, but this week he stopped by the Westword offices to give us a preview of how he makes peanut butter sorbet using liquid nitrogen, which puts a -320F freeze on the stuff.
Liquid nitrogen has been used to make ice cream since 1906, Kleinman says, and it's also fundamental in application: "It's literally like sixth-grade science," he says, but the simplicity comes with a warning: It's also a "very, very dangerous medium."
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| Kleinman adds egg whites to a mixing bowl that has store-brand creamy peanut butter. |
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| Kleinman then mixes the two together vigorously. |
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| Kleinman then adds simple syrup. |
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| Mix it again! |
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