Freezing Process

Freezing Process

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We could make ice cream the boring, old-fashioned way with an ice cream churn that scrapes and whips the cream full of air for 20 minutes or so, then we could store it in a  freezer to harden for three or four hours and serve, eh, whenever… But we don’t think that’s good enough. We freeze our ice cream with -321 degrees of liquid nitrogen, making each individual serving to-order so our ice cream is the smoothest, creamiest, and freshest around.

First we let you pick one of 6 ice cream bases. You can choose premium or custard if you want a classic taste, yogurt or low-fat cream if you’re looking for a healthy alternative, or soy or rice milk for a lactose-free or vegan option.

Next, we let you choose as many flavors as you want. Seriously. That means that if you want a licorice, maple, pina colada and white chocolate ice cream, we can do that. Or if you want a burnt almond fudge, pumpkin, and caramel yogurt, then we can do that too. Want just boring old vanilla or chocolate? No worries, we’re just as confident making simple flavor combinations.

After your choose your base flavor, go ahead and throw in a few mix-ins. Your first mix-in is free, but you can add as many extras as you’d like for a small fee. Remember when we said we have literally trillions of options? With over 40 flavors and 30 mix-ins, there’s no question why!

Finally, we will blast some colder-than-cold liquid nitrogen onto your ice cream and you can watch as it evaporates away into a white cloud, leaving your ice cream smooth, creamy, and delicious as ever.

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