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."
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."