Informational

How We Can Tell the Temperature of the Ice Cream

Tips on Storing & Handling Ice Cream   Our process is unique. Two frequently asked questions are, “What temperature do you serve the product at and what is safe?” The short answer is, if it’s scoop-able, it’s between -5°F and 10°F.  Outside that range it will either be too sloppy or crumbly like popcorn. Read more […]

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Why Franchising keeps consumers safe.

Jerry Hancock 801-319-7859 Jerry.hancock@subzeroicecream.comFDA Alert – Why Franchise systems are safe  Sub Zero Ice Cream is a store that has been using liquid nitrogen since 2005 making ice cream made to order in front of the customer with Zero incidents. Now with 60 stores across the country and more to come.  The phrase “at Point

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Custard, Liquid Nitrogen Ice Cream, Gelato! Oh My!

If you’ve ever been in the frozen section of a grocery store, you’ve probably noticed that not all ice creams are created equal. And we’re not talking about flavors here! In the world of frozen desserts, there are different classifications that distinguish each type. For example, you might already know that sorbet is dairy free

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How Sub Zero Brings Student-Centered Learning To You

We’re just going to lay it out there. Kids go bananas over ice cream (bananas over ice cream? That sounds delicious!). Kids, however, do not always go bananas over learning. Thankfully, many teachers across the nation have embraced student-centered learning. In short, this refers to a style of education instruction that addresses specific needs of

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From Flavored Snow To Liquid Nitrogen – The Evolution of Ice Cream

Getting a couple scoops of ice cream is a notable past time for most people. When we are kids, it seems like the entire world revolves around ice cream! And as adults, we like to treat ourselves to something sweet every now and then. We eat ice cream, our grandparents ate ice cream, and their

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