The secret ingredient
The Ostrovskys use liquid nitogren to freeze their ice cream quickly in a big Hobart mixer—they believe it helps the texture by creating smaller ice crystals.
First step: get it in the mixer
The custard base goes into the Hobart and the flat beater screws on tight.
A puff of nitrogen
Gloves are necessary for handling the hose.
Ok, a lot more
Brian Ostrovsky manning the mixer. He attended the Penn State Ice Cream Short Course to perfect his recipes and technique.
At first, the texture is pretty soupy, but this method yields 6 gallons of ice cream in about 5 minutes.
As more liquid nitrogen is released over the churning mixer, the ice cream texture thickens into smooth ribbons.
Squirt in some chocolate
To add chocolate bits, Ostrovsky squeezes in some melted chocolate shell (made in house.)
Mix 'er up
A little more mixing breaks the chocolate into bits.
To make sure there's chocolate throughout, more is added after churning.
Then it's time to get it out of the mixer and into the freezer. A little scraping is necessary to get the beater clean.
The soft ice cream is scooped into freezing containers.
The hardening cabinet is 30 degrees below zero.