Photos: Chef Ian Kleinman shows how to make liquid nitrogen peanut butter sorbet

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."