Sub Zero Ice Cream opened its doors on March 15th in New Albany. Unlike the traditional ice cream shop, Sub Zero makes their ice cream by using liquid nitrogen.
Michael Ries, Sub Zero store owner, describes how using nitrogen makes the ice cream turn from a liquid mixture to solid within seconds. He also details Sub Zero’s wide array of flavor and mix-in choices
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Sub Zero: The Delicious Side of Science
March 31, 2014
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About the Contributor
Josh Medlock, Staff Reporter (Fall 2014)