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We're a custom-order ice cream shop that uses liquid nitrogen to flash freeze your ice cream, instead of the traditional churn method.
The old-school way has your ice cream sitting in freezers for days or weeks before you eat it. The new-school-Chill-N way has your ice cream made just moments before you eat it. That freshness results in a way smoother and more flavorful individualized bowl of ice cream that will leave you satisfied and yearning for more.
The secret behind the amazing taste of Chill-N ice cream is the flash freezing. The faster you freeze ice cream, the smaller the ice crystals will be, resulting in an enviably smooth and creamy consistency.
No one knows when liquid nitrogen was first used to make ice cream. Why? Because using liquid nitrogen to make ice cream has been going on for decades by science teachers who wanted to teach elementary chemistry to their students in a fun, delicious way. Enter a fancy name for this: molecular gastronomy. Molecular gastronomy is using scientific tools and techniques to make amazing culinary creations. Such tools include centrifuges, liquid nitrogen, microscopes, or lasers — all used in the name of better food.
Nitrogen, like all elements on earth, can be found in one of the three states of matter: solid, liquid, or gas. Nitrogen naturally occurs as a gas in our atmosphere. In fact, most of the air we breathe in is nitrogen (about 78 percent) with only 20 percent being oxygen. The remaining two percent we breathe is other gases floating around us. When nitrogen is frozen to about -320°F, it becomes a liquid. Liquid nitrogen has been traditionally used in the culinary world to freeze foods because it’s odorless, colorless, and tasteless — and perfectly safe as a naturally occurring element to consume.
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