Quick question : “How much time does one usually need to make an ice cream?”
Two hour? Three hour? Perhaps more.
But this technique will only take you about 5 minutes until you can enjoy your lovey dovey ice cream. No ice, no electric ice cream maker, no fridge, no waiting time. All you need is a tiny amount liquid nitrogen (yes, you heard me) and some other ingredients, and you’re ready to go.
I remember the first time I discover liquid nitrogen ice cream, it was like one year ago from a cooking show in TV. I was talking to my self : “is that even edible?” And then suddenly, it somehow become a trend in Jakarta. New liquid nitrogen ice cream store is opening and another one follows.
Elicxir Artisan Gelato is one of the most popular one. It’s located in Plaza Indonesia, just across the Pancious store. (Yay, thanks to Vanessa, my cousin, who take me here!)
Everything About Marie
Who doesn’t know Marie Regal Biscuit? No one, that’s who. You’ve probably imagined how it tasted like even before you actually eat it. It tasted nostalgic, I can say. Reminds me a lot of my childhood. Well, I still eat Marie Regal biscuit up until now. Only this time, I eat it with coffee, not milk.
Whoever thought of combining Marie biscuit with gelato is a genius.
What a name. This one is actually a banana gelato with crushed salted caramel cookies on top. Okay, call it cookies crumble to make it fancier. Crushed sounds like a not-too-elegant word.
Anyway, banana is one of my favorite fruits of all time. Banana and gelato? Hand’s up. They are too good. It’s creamy, and thick, and somehow sweet. And you can totally tell there are bananas in it without even chewing a chunk of banana.
The cookies crumble adds more texture and flavor to the gelato. I can’t really taste the caramel though. But the salty flavor from the cookies crumble gives a little kick.
You know, the most fun part about Liquid Nitrogen ice cream making process is of course looking at the white smokes.
That includes jumping in!
The secret of this technique is in the rapid freezing of the mixture. From what I read, what the liquid nitrogen does is to keep the fat and the water particles very very small, so it creates a creamy consistency without forming ice crystal. Okay, I know my Chem sucks, but that’s what I read and I just believe it’s how it works. This whole idea does save a lot of ice cream makers’ work, don’t you think?
Elicxir Artisan Gelato
Plaza Indonesia 5th Floor #019
Jl M.H. Thamrin Kav 28-30
Jakarta 15350, Indonesia
Ph. (021) 2992 3717
Opening Hours Mon-Sun 10 AM – 10PM, Fri-Sat 10AM – 11PM
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