Inspired by a recent Popular Science Article, I made my first batch of peppermint liquid-nitrogen (LNO) ice cream . Sweet, creamy, and rich -- I highly recommend it if you can get liquid-nitrogen. I went to the University today, to help a student doing similar research as I did, borrowed the dewar and brought home a gallon or two of liquid nitrogen. For the ice-cream base, I used a cookbook recipe intended for slow-freezing in a normal freezer (and not with an ice cream machine); it was the simplest and seemed well suited to my approach. But any recipe should work fine. I mixed up the ingredients: sweetened condensend milk, heavy cream, vanilla extract, crushed peppermint candies, eggs, and half-and-half. I poured the mixture into my pressure cooker pot. Armed with a wooden spatula, I stirred vigorously as my roommate slowly poured the LNO into the mixture. Per OSHA regulations I wore my ski gloves and had a box fan blowing to disperse the evaporated nitrogen gas. A couple times I capped the pressure cooker for a minute; I read that can expedite the freezing process. Doing that caused the surface of the mixture to freeze, but then I had to break it up and work it back into the mixture. Overall, the best success came with having the intermittently LNO poured slowly into the ice-cream base with constant stirring. The pouring was stop occaisionally to check the ice-cream. The whole process took about 90 minutes to decide on my recipe, mix, and freeze it. Using the same recipe, I could make the ice cream in about half an hour. My recipe produced about 3/4 gallon and used maybe two gallons of LNO. Yummy!