The cold stuff
Liquid nitrogen gives us a super fast freeze with our ice cream. once it hits our homemade mixes the nitrogen creates tiny ice crystals - much smaller than in your average ice cream - making our ice cream extremely smooth, creamy and densely packed with flavour. And because Liquid nitrogen boils at -196C it quickly evaporates (thats what makes all those cool clouds!) meaning that there won't be a trace of it left when you tuck in.
When it comes to nitrogen we take safety just as seriously as we do our scoops. every member of our staff is trained to work with the super cold stuff and wears an atmospheric monitor on their waist with all our equipment is maintained by the absolute best. the extra effort is more than worth it for the quality of ice cream it allows us to provide oh, and it looks cool. Don't forget that.