Liquid Nitrogen - or LN2 as it's known in science circles - is odourless and tasteless. It's non toxic and completely safe to eat anything made with it. By the time that your ice cream is made, the LN2 has completely disappeared and the end product is a velvet smooth and densely textured ice cream.
The shop has been custom built to be resistant to the freezing temperatures of LN2. Our staff are all thoroughly trained and tested before handling it.
Its cool - the coolest thing we've ever seen. How does minus 196 degrees C sound? Nitrogen Ice Cream is superbly smooth because it’s blasted with LN2 at very low temperatures. Its ice crystals are microscopic compared to traditional ice cream made at -30 degrees C.
Traditional ice cream manufacturers aim to freeze the ice cream as fast as possible, but they freeze ice cream in a two-step process. They first blast freeze the ice cream to a semi-solid state and then place it in a commercial freezer or hardener to freeze the rest.
Because our ice cream has not been placed in a commercial freezer, it has not suffered freezer burn. As soon as ice cream, is placed inside the freezer, the compressor turns on and off, each time cycling through temperatures, melting and refreezing the ice cream. Each time this refreezing happens, the ice crystals become larger and larger. This proves why half gallons in the frozen section at the grocery store or in a home freezer is often laced with ice and has a rough mouth feel because of the large presence of ice crystals.
Ice cream is one of the few foods with a legal standard in this country. As part of the legal guidelines, it must weigh a certain amount per gallon. This is to prevent ice cream companies from pumping air into the product and cheating the general public. The technical term for how much air is in the ice cream is called overrun. A 100% overrun product will start with 4 ounces of liquid base and produce 8 ounces of ice cream. Chill-N’s freezing process produces practically no air, creating the densest product on the market.