Sub Zero Tries Out the Red Carpet

This last month, Sub Zero had the opportunity to share the magic of premium, liquid nitrogen ice cream with celebrities at several events and we had a fantastic time! In the same weekend, we made ice cream at a gifting suite for the 2013 Teen Choice Awards in Hollywood and on the green at Steve Harvey’s celebrity golfing tournament in Las Vegas. We learned a lot about promoting and met some incredible people in the process.

Jean-Luc Bilodeau 1- smallerAt the Teen Choice Awards it was awesome to amaze the celebrities with our fast-freezing process. Comments like “that’s amazing” and “wow!” were frequent as our Sub Zero employees made ice cream in a matter of seconds. The awestruck faces that accompanied those comments were equally heart-warming. We hope that we made the same lasting impression on each of them as they did for us.

steve harvey and jerry

At the Steve Harvey golf tournament, Founders Jerry and Naomi Hancock served Sub Zero Ice Cream to celebrities as they golfed through the 15th hole of the green. Celebrities got to take a small break from golfing to grab a frozen treat and take a picture with the Sub Zero banner and signature fog.

Overall our experiences were great and Sub Zero was in the spot light for a few moments! Below is a compilation of our Teen Choice Awards experience. We hope you recognize some of the celebrities in attendance.

Upcoming event: MAKING ice cream with celebrities at the 2013 Emmy’s gifting suite on September 16th! Stay tuned for awesome footage to come from that! :)

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What Is Ice Cream?

regan-and-ice-cream

Since it’s National Ice Cream Month we’ve decided to go to the roots of our favorite treat and discover the real definition of ice cream. As it turns out, a lot of people have their own definition of what “ice cream” really is, so we’re going to try and stay as official as we can. According to the FDA “Ice cream is a food produced by freezing, while stirring, a pasteurized mix….” But with all the ice cream types out there, how do we know which is the best? Apparently the best ice cream is classified as “premium” ice cream, so this blog post is dedicated to the definition of premium, out of this world ice cream.

After much research, we discovered that the secret to premium ice cream is a matter of the most fundamental element of human life…air. Incorporating air into cream during the freezing process is known as “air whip” or “overrun” to everyone in the ice cream business. The amount of air whip determines the creaminess, texture and overall flavor in each serving of ice cream. According to federal standards, the maximum overrun percentage is 100 percent. This means that for every gallon of ice cream mix you get two gallons of finished ice cream.

“Premium” ice cream requires a lower overrun and less stirring in the freezing process. A company such as Haagen Dazs will have an air whip of around 60 percent. Since most ice HAAGEN-DAZS-DESSERTS-400ccream takes hours to freeze while constantly stirring, it is difficult to have a very low air whip percentage, no matter how high quality the ingredients are. So, to create the richest, creamiest and most dense ice cream on the market, the freezing process would have to be instantaneous with very limited stirring or mixing.

Smoke 1

Since flash-freezing technology creates less stirring, liquid nitrogen ice cream companies can obtain an air whip of 15 to 30 percent and yield a dense, creamy concoction instantly. The only difference is how dense and rich each company can get their ice cream. At Sub Zero Ice Cream & Yogurt, our air whip is around 15 percent due entirely to our mixing process. By hand mixing each serving of ice cream, the creams and flavors are combined effectively without use of machinery that whips unnecessary air into the product. Thus by definition, Sub Zero ice cream qualifies as premium ice cream and the taste proves just that.

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Sub Zero Ice Cream Selected For “The Best Of Utah Valley”

Best of Utah ValleySub Zero Ice Cream of Springsville, UT has been recognized by The Daily Herald in its selection of “The Best Of Utah Valley.”

A spokesperson from Sub Zero Ice Cream commented on the recognition: “This is quite an honor for us. The fact that The Daily Herald included Sub Zero Ice Cream in its selection of “The Best Of Utah Valley,” signals that our constant efforts towards business excellence are paying off. We are proud to be included in this recognition.”

Sub Zero Ice Cream & Yogurt is a franchise organization dedicated to providing gourmet, custom-made ice cream. In 2004, Sub Zero opened in Orem, UT and has since spread throughout the United States and other countries. Quality cream, flavors, and mix-ins are flash-frozen with liquid nitrogen to produce over 34 trillion tantalizing combinations that will satisfy any sweet tooth. Make memories as you taste the sensation and experience the scientific magic of Sub Zero Ice Cream & Yogurt. 

Following the publication of Sub Zero Ice Cream’s selection for The Daily Herald’s The Best Of Utah Valley list, American Registry seconded the honor and added Sub Zero Ice Cream to the “Registry of Business Excellence™”. An exclusive recognition plaque, shown here, has been designed to commemorate this honor.

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Sub Zero Ice Cream Selected For “The Best Of Utah Valley”

Best of Utah Valley

Sub Zero Ice Cream of Springsville, UT has been recognized by The Daily Herald in its selection of “The Best Of Utah Valley.”

“The Best Of Utah Valley”

A spokesperson from Sub Zero Ice Cream commented on the recognition: “This is quite an honor for us. The fact that The Daily Herald included Sub Zero Ice Cream in its selection of “The Best Of Utah Valley,” signals that our constant efforts towards business excellence are paying off. We are proud to be included in this recognition.”

Add a special “About Us” paragraph to this news release telling all of your customers and potential customers all about you and your business.

Following the publication of Sub Zero Ice Cream’s selection for The Daily Herald’s The Best Of Utah Valley list, American Registry seconded the honor and added Sub Zero Ice Cream to the “Registry of Business Excellence™”. An exclusive recognition plaque, shown here, has been designed to commemorate this honor.

For more information on Sub Zero Ice Cream, located in Springsville, UT please call 801-806-4224.

This press release was written by American Registry, LLC with contributions from Sub Zero Ice Creamon behalf of Sub Zero Ice Cream and was distributed by PR Newswire, a subsidiary of UBM plc.

American Registry, LLC is an independent company that serves businesses and professionals such asSub Zero Ice Cream who have been recognized for excellence. American Registry offers news releases, plaques and The Registry™, an online listing of over 2 million significant business and professional recognitions. Search The Registry™ at http://www.americanregistry.com.

Contact Info: 
Ali Savage- Director of PR

Phone: 801-231-3657

Email Address: ali.savage@subzeroicecream.com

Sub Zero Ice Cream Selected For “The Best Of Utah Valley”.
Source: Sub Zero Ice Cream

 

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Liquid Nitrogen Ice cream: Uniquely Hand-mixed at Sub Zero

The science behind liquid nitrogen ice cream goes beyond combining chemicals. At Sub Zero Ice Cream & Yogurt, the process of mixing the cream with liquid nitrogen is just as unique as the delicious frozen treat. Instead of using machinery to blend the ingredients, Sub Zero hand-mixes each ingredient to create a dense, premium ice cream product.

While most liquid nitrogen ice cream companies use electric mixers to whip the cream, Sub Zero has developed a handcrafted technique that incorporates less air. With less air or “overrun” in the ice cream, the finishing product is richer and considered premium in the ice cream industry. Sub Zero’s unique way of interacting the nitrogen with the cream results in less than 15 percent “overrun” and a high quality, premium product.

“Sub Zero Ice Cream & Yogurt is dedicated to bringing the best product to each customer,” said Jerry Hancock, CEO of Sub Zero Ice Cream & Yogurt. “By individually hand-mixing each order, our customers receive a product that is low in air and high in density and richness.”

The most impressive part of liquid nitrogen ice cream is the science experiment that occurs before your eyes. With electric mixers, the magic goes unseen and remains a mystery. At Sub Zero Ice Cream & Yogurt, each customer experiences the magic first-hand while their treat is made before their eyes.

Another unique thing about Sub Zero’s liquid nitrogen process is the ice cream options. Sub Zero believes in providing suggestions and letting the customer make decisions. With over 34 trillion flavor combinations, the customer can get a different flavor every time instead of choosing from the same 10 flavors.

“Since we freeze our ice cream in individual batches, we are able to provide any mix of flavors to each customer,” said Mary Oliphant, Operations Director for Sub Zero Ice Cream & Yogurt. “We don’t have to worry that other customers won’t like certain flavors and we don’t have any wasted product.”

As liquid nitrogen ice cream becomes the new trend of the industry, Sub Zero Ice Cream & Yogurt goes beyond conventional mixing to produce high-quality ice cream, custom-made for each customer. Watch our unique process below. Enjoy! 

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