Have It Your Way At Utah’s Sub Zero Ice Cream & Yogurt shops, ice cream is created to customers’ particular specifications. You choose the base—cream, rice or soy—flavor mixtures, mix-ins and overall texture. Then, the mixture is flash-frozen with liquid nitrogen, creating instantly “cryogenic” ice cream. Normally, when ice cream is frozen, it immediately starts […]
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On Saturday June 4th, Sub Zero Ice Cream received a Best of State Medal for ice cream. The judges awarded Sub Zero this award based off three criteria: excellence and achievement, innovation and creativity, and contribution to the community. We here at Sub Zero are honored by the recognition and are excited to share the
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With the March 2011 unemployment rate at 8.8%, everyone wants to do their part in supporting local businesses in order to build a sense of community, strengthen the local economy and support local job opportunities. Whether it’s participating in farmer co-ops, hiring locally owned service companies or indulging in a treat, it seems like most
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SALT LAKE CITY – Sub Zero Ice Cream is proud to announce the opening of its newest location in Murray, opening on May 14. Sub Zero Ice Cream was started under the direction of founder, Jerry Hancock. Hancock wanted an ice cream shop where customers would have limitless options. Using cryogenics, the study of very
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Sub Zero Ice Cream review, by Debbie CranberryFries It’s not so much a secret anymore that the best place to find some delicious treat is Sub Zero Ice Cream. SUB ZERO is Cryogenics, the science of ultra cold where they use direct contact freezing. Which means you get to pick what you want, watch them
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SubZero Ice Cream – Provo, UT Liquid cream + Flavorings + Mix ins + Liquid Nitrogen = ice cream??? It’s true. Science has again met up with my favorite frozen treat : ice cream. But this isn’t your typical 31 Flavors parlor. After hearing rave reviews from several friends about the the up-and-coming phenomenon that
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Making the Coldest Ice Cream in the World—But is it Any Good? by Jennifer Bogo It only takes a few ingredients to make lactose lovers’ favorite treat: Ice cream requires sugar, milk, flavoring and agitation. And, of course, a means to freeze it. Starting with salt and ice, that process has been low-tech for centuries—just
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