THE BLOG
10/01/2012 01:21 pm ET | Updated Dec 01, 2012

Liquid Nitrogen Makes Ice Cream "Cooler"

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Photo Credit: Youth Radio

By: Chantell Williams

A scoop of Smitten Ice Cream is something special. Youth Radio’s Chantell Williams brings you the “scoop” on this new company in this episode of Culinary Chemistry.

Williams visited Smitten Ice Cream in San Francisco, Calif., where all the ice cream is frozen right in front of you using liquid nitrogen technology. The nitrogen freezes the liquid base in about 60 seconds.

Just to make sure that eating it doesn’t have any health side effects, Youth Radio spoke with Barb Stucky, Senior Vice President of Marketing for Mattson, a company that develops new products for the food and beverage industry. She assured us that the nitrogen evaporates before it the ice cream reaches your mouth. 

Originally published on Youthradio.org, the premier source for youth generated news throughout the globe.

Youth Radio/Youth Media International (YMI) is youth-driven converged media production company that delivers the best youth news, culture and undiscovered talent to a cross section of audiences. To read more youth news from around the globe and explore high quality audio and video features, visit Youthradio.org