Traditionally, ice cream is poured as a liquid into cartons, then left to freeze for 30 hours in a freezer. Ambient air seeps into the ice cream causing iciness or crystallization. With our fast freezing process there is no chance for crystals to form, making an ultra smooth, ultra fresh sensation for your pallet.
Because of our process, SuperCool Creamery makes some of the most delicious and fresh ice cream you will ever try. Fruit Flavors are great because the whole fruit is not frozen solid, rather flash frozen on just the outside, maintaining freshness and texture. Imagine, an ice cream company that does not own a freezer! All the ice cream and cocktails are made fresh on the spot using liquid nitrogen.
Nitrogen is -320 degrees Fahrenheit... it exists naturally in 80% of the air we breathe. When the liquid nitrogen is poured into our product, it freezes the ice cream or cocktail on contact as it evaporates out. The evaporation is what causes the smoke or vapor. When the smoke is gone, the nitrogen is gone, and the ice cream is perfect and ready to enjoy.
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Can someone forward me the contact information for the nitrogen ice cream/cocktail vendor that were showcased at the Hotel Menage and CA Wedding Day events? Thank you in advance!
Kerry P. replied:
Sandy Shirgaokar it's called Super Cool Creamery. 310.498.0393 Email is ben@supercoolcreamery.com