The 'science' behind really good ice cream Making really good ice cream is a science literally. SUBZERO At least that's the case at Sub Zero, the hottest - er, coldest place for ice cream in Pittshurgh. The franchise has only been open since June 1, but locals are already enjoying the new, scientifically stimulating way to make everyone's NITROGEN ICE CREANM favorite desert. "We use liquid nitrogen, which is 321 degrees below zero, explained "lts basscally a science experiment, when you think about it, Jeff Warmke, who owns the Sub Zero Liquid Nitrogen Ice Cream Warmke said. And in fact, that's part of the draw. While the store and Frosen Yogurt franchise location in Upper Saint Clair. "You mix that with cream right in front of customers, and in 30 seconds oad. you have the freshest, creamiest ice cream you've ever had." uses a 1,500-liter tank of quid nitrogen, it has a smaller tank to take "We do presentations at schools and show kids the science side of the process," Wamke said. "Then we eat ice cream." The finished ice cream makes a big impression. In fact, it's what inspired Warmke and his wife, Heather, to open a Sub Zero franchise in Pittsburgh. When the Warmke family first visited a Sub Zero store in Florida while on vacation, they were inspired by the ice cream's taste and texture and mesmerized by the process.tion, for everyone. Sub The portability also allows Sub Zero to take on catering engagements like weddings and corporate events- and there's a flavor, or s Zeosmost popular sensations include Magnetic Mint and Banana Cream Pie, but with doens of flavors Back home in Pittsburgh, where they live with their two children, xins from which to choose, you can create a concoction as the Warmkes researched Sub Zero and its franchise opportunities ld as your imagination -even if you have dietary restrictions. When they opened their doors June 1, they weren't surprised that the eals kved it If you're vegan you can come to our store; we use almond milk. We have a lactose-free option and a sugar-free option," Warmke said Everyone says, Wow, it's so creamy" Warmke said. That's becaue the faster you freese ice cream, the creamier it is. Traditional ice cream takes a while to freeze. But liquid nitrogen is 321 degrees below zero, so the freezing is almost instantaneous. Wve got gluten-free too You can truly get something for everyone. Sub Zero Liquid Nigen Ice Cream and Yogurt is at 100 Siena Drive, Suite 230, in Upper Saint Clair.