Sub Zero Nitrogen Ice Cream started with a desire to create customizable food. The Co-Founder, Jerry Hancock, decided to use his chemistry background and started freezing ice cream with liquid nitrogen. This technique turned into success, and Sub Zero Nitrogen was born. From humble beginnings in Utah, Sub Zero Nitrogen has turned into an international sensation with locations in China and the United Arab Emirates
So how does this liquid nitrogen sensation work?
Check out this cool ‘How It Works’ video here.