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Why Nitrogen?

• Our ice cream is flash frozen using liquid nitrogen, which causes the fat and water particles to stay extremely small, giving us a beautifully creamy ice cream texture.

• The liquid nitrogen allows us to remove as many ice crystal as possible in order to give us a smooth end product. The longer ice cream takes to freeze, the more ice crystals will be more apparent, and so it is import to freeze the ice cream as quickly as possible to prevent this from happening.

is it Safe?

yes

odourless non toxic