Liquid Nitrogen Ice Cream

Why Liquid Nitrogen?

Liquid Nitrogen Ice Cream

There are many reasons we use this wonderful element.  First off, its makes the most creamy, and smooth ice cream. This is because the nitrogen, at -321 degrees Fahrenheit, freezes the cream so fast that the ice crystals that form stay extremely small.  Unlike most traditional ice cream that can contain 40-50% air,  because of our freezing process there is very little air that is whipped into the cream leaving you with a pleasant dense texture.

Why pay for air if you don't have to!

Some Fun Facts About Liquid Nitrogen

Because nitrogen in a liquid state is so cold, the product is never absorbed into the food, it simply transfers its extremely cold temperature and evaporates back into the atmosphere.