How it Works


Science is “Cool”

For those of us who haven’t been to school in a while, here is some chemistry 101.  Nitrogen is one of 118 known elements and because it evaporates at such low temperatures, it typically exists as a gas (in fact, it makes up about 78% of the Earth’s Nitrogen-Symbolatmosphere). Therefore, in order for it to remain in a liquid state it must be kept at extremely cold temperatures.  Since liquid nitrogen boils at -321˚F, it  freezes anything it touches. Sub Zero uses this molecular gastronomy (the merging of science and culinary arts) to transform milk and sugar instantly into ice cream.

So why is liquid nitrogen-frozen ice cream so good? It’s all in the flash freeze. Since the ice cream is frozen so quickly (15 seconds or less), the milk molecules stay very small and the water particles don’t have time to grow into ice crystals. Without ice crystals, you get the smoothest, creamiest ice cream possible. Our rapid freezing process also helps preserve nutrients in the cream, yogurt, soy or rice milk!

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