Your guest will simply love this! No, really.
They will. Why? Because it gives them the opportunity to taste the most sensational ice cream they’ve ever tasted! By using liquid nitrogen as a cooling agent, the servers can lower the temperature of their concoctions to an incredible -196C in seconds, which means that ice crystals don’t have time to form (as in regular ice cream). The result is seriously, and we mean seriously, smooooth! It’s good to watch, too, as the process involves spectacular clouds of smoke (don’t panic, it’s just water vapour). The bar, tubs and trays can all be customised with your brand.