Cryogenic Ice Cream Recipes:

Very simply, combine about 50% milk plus 50% half-and-half and add sugar to taste. Plus flavors like vanilla and ground up cheetoes!
And strawberries are always good.Pour in the liquid nitrogen and stir until thickened. But recipes vary widely. These guys at J-Lab seem to know their stuff. Also, we can make dippin-dots.

And here is a more detailed recipe:
Here's How:
  1. This recipe makes a half gallon of strawberry ice cream. First, mix the cream, half-and-half, and sugar in the bowl using the wire whisk. Continue mixing until the sugar has dissolved.
  2. If you are making vanilla or chocolate ice cream, whisk in vanilla or chocolate syrup now. Add any other liquid flavorings you might want.
  3. Put on your gloves and goggles. Pour a small amount of liquid nitrogen directly into the bowl with the ice cream ingredients. Continue to stir the ice cream, while slowly adding more liquid nitrogen. As soon as the cream base starts to thicken, add the mashed strawberries. Stir vigorously.
  4. When the ice cream becomes too thick for the whisk, switch to the wooden spoon. As it hardens more, remove the spoon and just pour the remaining liquid nitrogen onto the ice cream to fully harden it.
  5. Allow the excess liquid nitrogen to boil off before serving the ice cream.
  1. The mix of whipping cream and half-and-half helps to make a very creamy ice cream with small crystals, that freezes quickly.
  2. Don't touch liquid nitrogen or store it in a closed container!
  3. If the ice cream begins to melt before everyone is served, simply add more liquid nitrogen.
  4. A large plastic mug with a handle is good for pouring the liquid nitogen. If you use a metal container, be sure to wear gloves.
  5. I'm told a cordless drill with a mixing attachment is even better than a whisk and wooden spoon. If you have power tools, go for it!
What You Need

AND Other good stuff: