Nitrogeno Liquido en Dinner
Cuando terminar el congelado dinamico: I typically spin my ice creams to a temperature of about -5˚C/23˚F (at this point only half the water in the mix has frozen), and transfer to a blast freezer to fully harden the ice cream.
Spin your ice cream as quickly as possible and store it as cold as possible.
Meclar con minipimer la mezcla 10 minutos antes de terminas por Heston Blumenthal
