The secret to the creamy ice cream is all in the rapid freezing of the mixture. The liquid nitrogen causes the fat and the water particles to stay very small, giving the ice cream its creamy consistency. The goal is to avoid ice crystals – similar to what you get when you make ice milk. According to food science experts, rapid freezing preserves the nutrients in food - a quick-frozen vegetable that's three months old will likely have a nutrient composition closer to harvest levels than a five day old fresh vegetable. The faster you freeze, the less you destroy tissue structures that could lead to a more rapid loss.
So the secret to our yummy ice cream is the science behind it! Delicious!
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