May 15, Nitrogen ice cream, which has been steadily growing in popularity the past few years, is made by using liquid nitrogen to flash-freeze the cream base.
The superior quality, combined with the spectacular creation and the ability to customize each serving, make it more than a flash-in-the-pan; Liquid Nitrogen Ice Cream is here to stay. We are still in the early stages of the liquid nitrogen ice cream business, and like all trends, those who have the vision and fortitude to get in early are the ones who have the most opportunity for success.
What method do I want to use? The first thing to understand is that there are two methods of making liquid nitrogen ice cream - handcrafted and mixers. The downsides are considerable, however. First of all is the cost. If you attempt to do it on your own, with an off-the-shelf Kitchen-aid mixer, you will find that the patent holder is very active, and they will eventually find you, and they will sue you.
The cost of an individual unit becomes important when your shop gets busy. You will need at least two, and possibly even three or more to cover those shifts when there is a line, and much of the rest of the time they'll be sitting idle. You will need a clean bowl and beater for each customer order, and they are very expensive.
Some mixer shops try to get around this limitation by offering only a handful of flavors per day, but that defeats one of the main advantages of liquid nitrogen ice cream its unlimited customizationand judging by the online reviews, it isn't a very popular factor.
In addition, and perhaps more importantly, mixer made ice cream just isn't very good quality, for a number of reasons. When we first started playing with liquid nitrogen ice cream, one of our first experiments was to use mixers and blenders even before there was a patent on itbut we abandoned the idea immediately.
The mixer whips a lot of air into the ice cream, and creates a whipped cream-like texture that many people don't like. The recipes tend to be very basic because you can't apply more advanced techniques. People often acknowledge that the concept is interesting, and that it is still fun to watch, but the ice cream is only mediocre.
Read the online reviews on Yelp and Trip Advisor for examples: But for the ice cream There are multiple methods to create handcrafted liquid nitrogen ice cream, and one particular method has even been patented, so you have to be very careful to create your ice cream in a way that doesn't violate that patent.
Private Island Ice Cream will train you in traditional, unpatented methods that have been in the public domain for over years, since liquid nitrogen ice cream inventor Agnes Marshall's first description inthrough the famous Scientific American article in that kicked off the modern era of liquid nitrogen ice cream crediting Peter Barnham of the University of Bristolall the way up to Theodore Gray's method that he described in Popular Science in Our method is more of a chef-style that we have developed over 10 years of business, with the emphasis on the highest quality end product, rather than the novelty.
The Handcrafted Method requires marginally more labor, but it creates a dense creamy ice cream that people love, and it allows you to address the unique properties of each order. Mixers treat every ice cream the same, but in reality, every ice cream is different, depending on what ingredients are being combined.
Advanced techniques can be applied to make interesting flavor combinations that can't be created any other way. The handcrafted method also allows a much richer customer experience. An important thing to keep in mind is that a successful business is built on repeat customers.
The excitement of the customer's initial exposure to "The Show," the creation of liquid nitrogen ice cream, won't last more than two or three visits. It is the quality of the ice cream that will keep them coming back after the novelty wears off.
In addition, the Handcrafted Method is instantly scalable.
On a busy night you can simply add as many workers as you require to meet the demand. There is no need to purchase another expensive mixer or two that will sit idle most of the time. Start-up costs for the handcrafted method are far more inexpensive, the system is totally flexible and scalable, it offers a more satisfying customer experience, and most importantly it makes far better ice cream.
There can be no doubt that the Handcrafted Method of making liquid nitrogen ice cream is far superior. Once again, Yelp and Trip Advisor reviews of handcrafted shops such as Private Island Ice Cream will prove the advantage of the handcrafted method: On the left is an example of ice cream made using the Mixer Method.
I ordered a Cookie Butter with Caramel, and was handed a small, wet ball of ice cream. It tasted fine, but it was definitely lacking in eye appeal. It's bigger and fluffier, with blobs and ripples of house-made caramel that not only tastes better, but has a much more satisfying visual presentation.
They cost approximately the same price, but which would you rather eat? The advantage of a franchise is that the company sells you an entire proven system, which should give you a greater likelihood for success, but there are numerous disadvantages.
The first disadvantage is that you now have a boss.Nitrogenie, the ice cream shop that created ice cream-to-order using liquid nitrogen, closed its Ala Moana Center store Sunday, after just over a year in business.
How profitable is a nitrogen ice cream business?
guys from nitrogen ice cream business Plan service to to start a liquid nitrogen ice cream business? Liquid nitrogen ice cream as a retail business is gaining success all over world.
Liquid nitrogen parlour are gaining popularity in USA, Europe, India and China alike. The input cost of liquid notrogen ice cream is high, this is because lot of liquid nitrogen is used in making ice cream.
Do you have plans for Franchising or have an existing liquid nitrogen ice cream shop? If so, this is a must read! Introducing the Bayard Machine Controller. It will take your business into the 21st Century with advanced technology automation. That's where Private Island ice Cream steps in.
The owners of Private Island Ice Cream introduced liquid nitrogen ice cream to the east coast back in , and have made a full-time living at it ever since, making and serving hundreds of thousands of ice creams.
Coursework inspires ice cream innovation, Chicago Booth alumni. in the ice cream business until he creating ice cream using liquid nitrogen.