At Utah’s Sub Zero Ice Cream & Yogurt shops, ice cream is created to customers’ particular specifications. You choose the base—cream, rice or soy—flavor mixtures, mix-ins and overall texture. Then, the mixture is flash-frozen with liquid nitrogen, creating instantly “cryogenic” ice cream. Normally, when ice cream is frozen, it immediately starts to create ice crystals—to deteriorate. Since Sub Zero freezes its ice cream in about 15 seconds, it’s fresh as it can possibly be. SubZeroIceCream.com.
SUB ZERO FEATURED ON CITYWEEKLY.NET HAVE IT YOUR WAY
Written on 06/20/2011