When you hear the words liquid nitrogen, your mind instantly starts thinking of a scientific laboratory. Today, however, chefs and entrepreneurs are introducing liquid nitrogen to a familiar place, the kitchen. This element with curious characteristics, which in turn is a natural resource, is used in various sources of income such as cocktails, popcorn and even desserts; especially the cold desserts.
In the area of ice cream, this concept of making ice cream using liquid nitrogen has not only emerged in places like Europe, the United States, but also in Latin America and is considered one of the new trends in the food industry.
Incredible as this innovation may seem, it is a very simple concept. It involves using liquid nitrogen to freeze the base of the ice cream, creating a final product with a smooth and creamy consistency that can be instantly customized to the customer's taste.
Liquid nitrogen is a colorless and odorless version of nitrogen gas, which because of its cold temperature can exist in liquid form. When combined with an ice cream base, it acts as a freezing agent within seconds, creating softer ice cream than other traditional production methods. Its texture is due to the fast way in which it freezes, since the faster the ice cream freezes, the smaller the ice crystals will be.
Businesses that use this product not only provide something different but also a show for the customer. Imagine, ordering an ice cream in a place where the design is modern, all the production equipment is exposed and your surroundings are full of smoke, all this gives the feeling of a futuristic and scientific environment.
In addition to being a completely different trend from everything we have seen in the field of desserts, this concept also has other very competitive advantages in the food industry. Its production process makes it something captivating and innovative since it favors consumers in terms of customization, since they choose their base (usually a traditional base, yogurt base or base without sugar), flavor, toppings, fillings and even the color. The result is a glass of ice cream personalized to each taste, which will leave more than one stunned.
Ice cream parlors that have opted to use liquid nitrogen are emerging in the United States and Latin America.
This new trend of using liquid nitrogen is gaining strength and is growing both nationally and globally, and is proving to be a viable business even though it requires more labor at the time of production. With an innovative air, natural composition and infinite combinations of flavors, it is a concept that deserves to be taken into account and even better, try it.
AussieBlends® is the leader in the Liquid Nitrogen Ice Cream process (Ice Cream Mix and Liquid Nitrogen Machines). When it comes to starting a new store, improving your current liquid Nitrogen system, or finding the right Liquid Nitrogen Ice Cream Mix for your business, you can consult with us.