Preparation:
1. Beat the sugar and egg yolks together to a smooth paste. 2. Slowly add the cream, mixing all the while. 3. Heat the mixture until it boils and thickens. 4. Remove from the heat, leave to cool. 5. Slowly pour the liquid nitrogen into the mixture, stirring continuously with a non-metallic spoon.
If you add too much nitrogen, the mixture freezes solid and becomes very brittle. Should this happen, simply leave the ice-cream to thaw. |
