How much liquid nitrogen (at its boiling point of -196'c) is needed to make 225 ml of ice cream? we are going to assume that this is a premium ice cream with a density of 0.850 g/ml. we will start with a liquid mixture of cream, sugar, etc. that has a freezing point of -3.5'c. our ice cream mixture is initilly in a steel bowl that has a mass of 0.400 kg. the bowl and mixture are at 1.0°c, initially. to be able to be served as ice cream, the mixture must be cooled to -12.0°c. (possibly useful information: specific heat of liquid ice cream mixture, 3.50 x 10 (kg. c) specific heat of frozen ice cream, 1.75 x 103 j/(kg. °c); specific heat of steel: 5021/(kg·°c); latent heat of fusion of steel, 2.90 x 105 /kg; latent heat of fusion of ice cream mixture, 2.10 x 105 j/kg; latent heat of fusion of nitrogen, 2.55 x 104 j/kg; latent heat of vaporization of nitrogen, 2.01 x 105 j/kg) what mass (in kg) of liquid nitrogen at -196°c will be needed to turn our 1.0 c liquid ice cream mixture in a 0.400 kg steel bowl (also at 1.0°c) into 225 ml of ice cream at -12.0°c? the bowl and ice cream stay in thermal contact throughout the problem. assume no other heat is added or escapes to the environment.