TULSA, OK -- It may be the best science project ever at the Tulsa, Oklahoma State Fair: using liquid nitrogen to make really good ice cream.
They do this in some high level restaurants.
Remember the old days of hand-cranking an ice cream machine? Well, Mac probably does.
The folks at Nitro Ice Cream say the faster you freeze ice cream the creamier and denser it is. And, Liquid nitrogen freezes this ice cream instantly... at about 40 below zero.
Apparently a couple of ex-Iowa State University engineering students came up with the receipe some years back.
Now, high-end resturants, and folks at the fair, are enjoying flash-frozen desserts.