Why We Use Liquid Nitrogen

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.

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