WHAT IS IT?
Nitrogen is a gas that makes up 78% of the air we breathe in. In it's liquid state, it is extremely cold at-196℃, perfect for freezing our ice creams.
HOW IT WORKS?
The longer it takes to to freeze ice cream, the bigger the ice crystals, so the more grainy and icy the texture.
Commercial ice creams need at least 10 minutes. At lab-made it only takes 60 seconds. We use extremely cold liquid nitrogen at -196℃ to rapidly freeze our ice creams, resulting in much smaller ice crystals. This gives you the smoothest and creamiest ice cream.
This is ice cream re-invented
IS IT SAFE?
Nitrogen makes up 70% of the air.
We are breathing it in all the time and
is harmless to use in our ice creams.
At it's liquid state, nitrogen is still colourless and odourless so it doesn't affect the quality of our ice creams.
However liquid nitrogen is extremely
cold and can cause freeze burns if not handled properly.
Don't try this at home!
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