The boiling point of liquid nitrogen is-198 degrees. When it evaporates rapidly, a white mist like Phantom of the Opera will rise. At the same time, the temperature of the mixture will suddenly drop. When the fog clears, the ice cream is done. Summer may be leaving us, but a spoonful of liquid nitrogen ice cream is delicious all year round.

Using liquid nitrogen at MINUS 198 degrees Celsius to change food properties, it is almost instantaneous to make ice cream. Because the boiling point of liquid nitrogen is extremely low, molecular ice cream uses liquid nitrogen of-196 C to solidify it instantly, which can reduce the consumption of cream and milk. The ice cream is made without any additives, completely natural, silky in taste, more delicate to eat, and free of ice residue.