Made in Michigan: Nice-Cream -

Made in Michigan: Nice-Cream

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(WJBK) - It's called Nicecream and only about 30 shops in the world make it -- and one of there is right here in Michigan.

Nicecream comes from the words nitrogen and ice cream. Because Liquid nitrogen is at -320F, as it mixes into the cream it flash freezes it into a very smooth ice cream. Along with the great dessert, it creates a nice cloud of smoke that reminds many of a science experiment or a sci-fi movie.

VIDEO: Click on the video in the video player above to watch how it's made

Home Cooked Salted Caramel
(This caramel recipe should yield about a cup of caramel)
·  1 cup (200g) granulated sugar
·  6 Tablespoons (90g) salted butter - cut up into 6 pieces
·  1/2 cup (120ml) heavy cream
·  1 teaspoon salt

Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula.
Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
Very slowly, drizzle in 1/2 cup of heavy cream. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.
We Mix it in about a Tablespoon of caramel into our signature locally sourced Ice Cream Base.
While mixing the two substance together, we pour in the Liquid Nitrogen until the mixture is ice cream solid ready for serving.
Scoop into appropriate bowl and add Caramel garnish followed by a quick sprinkle of natural sea Salt.
Ready to serve.

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