At Scoop, we use liquid nitrogen to freeze our ice cream in “microbatches”
Our liquid nitrogen method freezes our ice cream instantly at -321°F. The result is a richer, denser, smoother ice cream than you get from conventional churning. Faster freezing means smaller ice crystals, resulting in a velvety texture. Also, since we don’t pump air into our ice cream (like conventional churns do) the ice cream is incredibly rich and dense.