WINTER IN MIAMI
LIQUID NITROGEN IS SO COLD AND FREEZES SO FAST THAT IT REDUCES
THE SIZE OF ICE CRYSTALS IN ICE CREAM.
SMALLER ICE CRYSTALS CREATE
SMOOTHER ICE CREAM
ICE CREAM CRYSTALS
Traditional ice cream manufacturers aim to freeze the ice cream as fast as possible, but they freeze ice cream in a two-step process. They first blast freeze the ice cream to a semi-solid state and then place it in a commercial freezer or hardener to freeze the rest.
Because our ice cream has not been placed in a commercial freezer, it has not suffered freezer burn. As soon as ice cream, is placed inside the freezer, the compressor turns on and off, each time cycling through temperatures, melting and refreezing the ice cream. Each time this refreezing happens, the ice crystals become larger and larger. This proves why half gallons in the frozen section at the grocery store or in a home freezer is often laced with ice and has a rough mouth feel because of the large presence of ice crystals.
Ice cream is one of the few foods with a legal standard in this country. As part of the legal guidelines, it must weigh a certain amount per gallon. This is to prevent ice cream companies from pumping air into the product and cheating the general public. The technical term for how much air is in the ice cream is called overrun. A 100% overrun product will start with 4 ounces of liquid base and produce 8 ounces of ice cream. Chill-N’s freezing process produces practically no air, creating the densest product on the market.
SAFE TO EAT
ODORLESS & TASTELESS
75% OF THE
AIR WE BREATHE