Although Halloween has passed, Hong Kong-based ice cream specialists Lab Made continues to find inventive ways to serve up the frozen delights. Here we take a look at the special process in which nitrogen is taken to the temperature of –196℃ to rapidly freeze the ice cream and produce much smaller crystals ice crystals. The result of this gives the smoothest and creamiest ice creams of which sets itself apart from commercially made ones. Enjoy the video above and head over to Lab Made to find out more about its products and locations.
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