Science Cream

Why use liquid nitrogen to freeze your ice cream, you say? Let's get a little nerdy. So, 78% of the air is made up of nitrogen, and we give it a big freeze down to 196°c ️, where it condenses into a liquid. We then pour it onto our homemade custard or vegan bases, whipping up an ice cream within 30 seconds. That fast action means that the ice crystals forming within do not get a chance to grow, remaining minuscule and creating the smoothest and creamiest scoop around, babes #