Yikes - no gloves! (and poor sound quality)
You have to make a liter of ice cream from milk, sugar and flavorings (no eggs). The current record is 10.34 seconds - taking your time is likely to give better results.
Liquid nitrogen ice cream, properly done, is wonderful -- the ice crystals are much smaller than regular ice cream and the texture is incredibly smooth. Plus the process of making it is dramatic. People have been doing this for over 100 years. Hervé This, writing in Kitchen Mysteries: Revealing the Science of Cooking, notes:
In 1901, at the Royal Institution of London, Agnes B. Marshall invented an ideal method for preparing ice cream or sorbet. It is ideal because, using her process, the ice crystals are tiny, as desired, and the preparation is extremely light because of the countless air bubbles introduced into it. And last but not least, the preparation can be made at the table, before your guests, in a few seconds. What is this marvelous contribution to gastronomy?
Agnes Marshall proposed abandoning the classic, old- fashioned ice cream maker for liquid air, or, more precisely, liquid nitrogen. This transparent liquid, present in all chemistry and physics laboratories, is nothing other than nitrogen from air that has been cooled to -196 °C (- 320 °F). I do not have to tell you that that is very cold.
When it is (slowly) poured into a preparation for ice cream or sorbet, it vaporizes immediately, absorbing the preparation’s heat and instantly freezong it. Penetrated by the cold, the preparation becomes filled with tiny ice crystals, while the liquid air passes into a gaseous state; the air bubbles are trapped in the ice cream or sorbet.
The whole thing takes place in an impressive cloud of white mist, the same kind that is used in shooting films when the director asks for fog. A guaranteed success!