Emilie at Dirty Dish has dug up this intriguing video of Spanish uber-chef Ferran Adria demonstrating how to make sorbet using liquid nitrogen. More specifically, he points out that the intensely cold temperature allows even highly alcoholic liquids — como mucho alcohol — to be frozen.
Naturally this reminds us of our very own iCream Cafe, where the ice creams are custom made using a similar method. Hello, iCream, why are you not advertising your equipment’s vodka-freezing properties?!? We would gladly BYO.
And for a quick compare/contrast course, the video we took back at iCream’s original opening back in August: