Question: To beat the summer heat, ice-creams made at home in traditional ice-cream maker is also a delicious option. However, one must keep the syrup milk churning to avoid formation of ice crystals. Although formation of ice does enhance the taste of ice-cream provided crystals are not larger than 0.1 millimetre in diameter, constant churning prevents the formation of larger ice-crystals. There is an alternate method that keeps the size of ice-crystals below 0.1 millimetre. Do you know which method?
Answer: Bring down the temperature of milk mixed with cream, sugar, dry fruits, flavours, etc to -1o° Celsius by using liquid nitrogen which has a temperature of -195.8°. Such sudden freezing releases millions of ice crystals but since they do not find adequate amount of water they are unable to grow larger than 0.1 millimetre. Thus while enjoying the ice cream the ice particles do not play the role of spoil sport between the ice-cream and our taste buds.
