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Ice Cream Lab’s idea revolves around the molecular gastronomy freezing concept, utilizing liquid nitrogen to instantly freeze fresh ingredients into ice cream. We make each cup fresh as the customer desires. Within a few seconds, our state-of-the-art machines instantly freeze the all-natural liquid base in the bowl into ice cream. Customers are stunned as liquid nitrogen flows into the bowl, expands in the air as smoke, and then evaporates right in front of their eyes, leaving only a light grey fog show fresh ice cream behind.