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.
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.
