Chef Sara Variel: Liquid Nitrogen Ice Cream - New York News

Chef Sara Variel: Liquid Nitrogen Ice Cream

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This morning we cooled off the studio with Sara Variel, Executive Pastry Chef of IDG (Innovative Dining Group) when she brought us her latest creation, Liquid Nitrogen Ice Cream

RivaBella recently brought on a new Michelin-starred Executive Chef, Luigi Fineo. Together, Chef Fineo and Chef Sara developed a new dessert item, Liquid Nitrogen Vanilla Ice Cream, which is a sweet and impressive finish to any meal.

The liquid nitrogen is poured in a fire engine red hand-cranked Kitchen Aid to whip up milk, cream, vanilla, and sugar. The mixture then transforms into frothy vanilla ice cream, which is served alongside an assortment of toppings such as Nutella, salted caramel, and macerated strawberries.

The base mixture is made of milk, sugar, vanilla beans, vanilla extract, and corn starch (for thickening.

For National Ice Cream Month, RivaBella will be offering an alcoholic version—Nuts and Berries—comprised of Bailey's flavored vanilla ice cream, and topped with Frangelico, or Chambord with toasted hazelnuts.

IDG owns some of the top restaurants around town including West Hollywood’s Tuscan dining hotspot, RivaBella, BOA, Katana, Delphine, Soleto, and Sushi Roku.

RivaBella
9201 Sunset Blvd. (Sunset and Doheny)
West Hollywood, CA 90069
310.278.2060
www.rivabellarestaurant.com
www.innovativedining.com
@IDGRestaurants @RivaBellaLA

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