Sub Zero Ice Cream

Sub Zero Ice Cream was founded in 2005 by chemist Jerry Hancock and his wife Naomi Hancock. Jerry wanted to bring his customers a unique experience as well as delicious ice cream so he used his background in chemistry and engineering to create an ice cream experience that uses flash freezing with liquid nitrogen. Instead of whipping the ice cream full of air and letting it freeze slowly in a freezer, a burst of liquid nitrogen freezes a single serving of fresh cream and ingredients in 15 seconds or less. This prevents large ice crystals typically found in ice cream from forming, creating the smoothest, creamiest ice cream around. Besides good ice cream, Sub Zero also provides a unique customer experience. When a customer first walks through the doors of a Sub Zero Ice Cream, their eyes are immediately drawn to a giant stainless steel tank of liquid nitrogen. The customer is then able to choose from six bases, including a premium cream or custard base, low-fat cream, yogurt, or soy/rice milk. After the base is chosen, the customer can choose as many flavors as he or she wants and add favorite mix-ins. Then the bowl of cream is blasted with liquid nitrogen, pouring clouds of vapor over the counter. The cream freezes almost immediately in front of the customer's eyes.