Process for the manufacture of dairy products with liquid nitrogen, which comprises the following steps: pouring from 5 to 10 ounces of ice-cream cream in a stainless steel bowl, applying a dyed flavoring agent to the cream or yogurt in case of desiring a yogurt ice cream. A topping may be optionally added, mixing the whole ingredient in the bowl with a spatula for 5 to 10 seconds or until the flavoring dye is completely dissolved. Apply 5 to 12 ounces of liquid nitrogen to the cream along with the other ingredients. Wait 5 to 12 seconds until a layer of ice starts freezing in the top of the cream. At this point it is possible to see the frozen part and the liquid part. Said frozen layer of cream is removed with the spatula by rotating the bowl in a counter clockwise manner, the rear portion of the spatula being used for performing movements as if we were digging and crushing the cream. So that, the frozen layer will be removed and crushed for allowing the liquid nitrogen to reach the rest of the cream for being also frozen. This movement is performed until the whole cream is frozen with a normal ice-cream consistency. The liquid nitrogen is evaporated and disappeared. .Proceso para elaborar productos lácteos con nitrógeno líquido, que se comprende de los siguientes pasos Ponemos de 5 a 10 onzas de crema para helado en un bowl de acero inoxidable, Aplicamos saborizante con color, a la crema o yogurt, si queremos un helado de yogurt. Opcionalmente, podemos agregar algún topping al gusto, Mezclamos todos los ingredientes dentro del bowl con una espátula, para helados por 5 a 10 segundos o hasta que el color del saborizante se disuelva bien. Aplicamos 5 a 12 onzas de nitrógeno líquido a la crema junto con todos los ingredientes. Esperamos 5 a 12 segundos para que se comience a congelar una capa de helado en la parte de arriba de la crema. Así se vería la parte congelada y la que todavía esta líquida. Quitamos esa capa de crema ya congelada con la espátula. Esto lo hace
