The Science of Ice Cream

Rita and Mark McCabe

 Summertime means ice cream, and specifically standing before a board of flavor choices imagining the sugar overdose to come. Sub Zero Ice Cream in Nashua takes that experience to a whole new level as its ice cream is made to order. Customers choose any base, from whole milk to lactose free to vegan along with flavors, mix-ins and the firmness of the ice cream.

Rita and Mark McCabe own two stores in Nashua that are part of the franchise's 50 plus stores nationwide. They use their business’ core product to educate kids about the properties of liquid nitrogen and other science lessons. At the end of these school presentations at the store, kids get an ice cream of their choice.

According to the company, traditional ice cream is made by whipping cream full of air for 20 minutes or so and storing it in -20 degree Fahrenehit freezers to harden for hours.  Sub Zero uses -321 degree liquid nitrogen and a unique patented process to freeze and hand mix each customized ice cream order. Customers see a huge vapor haze as each order is made.