Brewing Chemistry - Liquid Nitrogen Ice Cream Social

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Date: June 21, 2022
Time: 7:00 p.m. - 8:00 p.m.
Location: Milkster Creamery & Coffee
20570 Haggerty Rd
Northville, MI 48167
Category: Special Event

Nitrogen Ice Cream – Common Chemistry Demo - A social event at Milkster Creamery & Coffee
June 21st7 PM EST 
This event will be held at Milkster Creamery & Coffee located at 20570 Haggerty Rd, Northville, MI 48167

There is no admission and free parking is available. There is plenty of outdoor seating under an awning and spacious indoor seating if the weather doesn’t cooperate.

This event is dutch-treat ~ pay your own way. (Luxurious nicecream ~$10 and coffees ~$5)

Ice cream is made in a variety of ways today just as it was before modern refrigeration - it was a luxury. Using liquid Nitrogen to make ice cream was first suggested in the 1890s by Agnes Marshall, “queen of ices” in England. Ice cream is a colloidal emulsion made with water, ice, milk fat, milk protein, sugar and air. Water and fat have the highest proportions by weight creating an emulsion that has dispersed phase as fat globules. The emulsion is turned into foam by incorporating air cells which are frozen to form dispersed ice cells. The triacylglycerols in fat are non-polar and will adhere to themselves by Van der Waals interactions. Water is polar, thus, emulsifiers are needed for dispersion of fat. Lactose, which is sugar present in milk, will cause freezing point depression. Thus, on freezing, some water will remain unfrozen and will not give a hard texture. Too much lactose will result in a non-ideal texture because of either excessive freezing point depression or lactose crystallization.  Nitrogen (which makes up 78% of our atmosphere) is in a liquid state. Using liquid nitrogen to make ice cream minimizes the size of ice crystals and results in a much creamier "nicecream".

RSVP: https://forms.gle/q5D1GHj9aAZbqUhLA


 

 

Contact

Meghann Murray

meghann@brewingchemistry.com

Cost

Dutch treat
June 2022
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