Ice-cream-related dangers are traditionally limited to allergies, brain freeze, and folks who cannot play music and drive a truck at the same time. The presence of liquid nitrogen rarely, if ever, makes that list.
On Saturday, July 7th, that all changes.
As part of their monthly series “Kitchen Science,” scientists at the Franklin Institute will use liquid nitrogen to produce the tastiest summer treat this side of water ice and bacon. An information-filled demonstration will be performed, followed by the all-important taste test and even a chance to vote on favorite flavors. The event is free with museum admission and runs from 1PM until 3PM at the Benjamin Franklin National Memorial.
If the demonstration truly takes off, all future Ben & Jerry’s applicants will be required to hold Master’s degrees in chemical engineering.