You already know that chef Ian Kleinman is launching a new dessert cart in August, but this week he stopped by the Westword offices to give us a preview of how he makes peanut butter sorbet using liquid nitrogen, which puts a -320F freeze on the stuff.
Liquid nitrogen has been used to make ice cream since 1906, Kleinman says, and it's also fundamental in application: "It's literally like sixth-grade science," he says, but the simplicity comes with a warning: It's also a "very, very dangerous medium."
Kleinman adds egg whites to a mixing bowl that has store-brand creamy peanut butter.
Kleinman then mixes the two together vigorously.
Kleinman then adds simple syrup.
Mix it again!
Kleinman then douses the mixture with liquid nitrogen.
He continues to stir it up.
The chocolate Pop Rocks, made by taking neutral Pop Rocks and adding tapioca malta dextrin
The finished product, which will sell for about $4 at his cart.
This treat can be served on a bed of liquid nitrogen marshmallows. There's no real recipe to speak of. Just roast them with a propane torch (see the animated gif below) and douse them with more liquid nitrogen.
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Says Kleinman of his creations, "You're comfortable with the food we make, you're uncomfortable with what we do with it."