Forget that old-fashioned recipe for ice cream, try some liquid nitrogen!. Food Science Episode “Liquid Nitrogen Ice cream” Dr.Kiki: Hi, I am Dr.Kiki Sanford and you are watching Food Science. Today we are going to be talking about liquid nitrogen. Nitrogen is usually a gas when it is around you here on earth. It is odorless, it is colorless, and it is mostly inert. It is a part of all of our tissues, it makes up, and it’s a part of amino acids. Which are building blocks for our proteins. So why am I talking about it on this show bout food science? Well because it’s cool really. And I mean really cool it is so cold that its boiling point is -320 degrees Fahrenheit. That is colder than the coldest day in the coldest place on earth, Antarctica. Which by the way that was recorded around -200 degrees Fahrenheit. So you’re getting some kind of an idea of exactly how cold I am talking about. Now what’s the good ting and what’s the fun that we can have with something so...