What isn’t made more awesome by a foggy blast of -321-degree liquid nitrogen? Nothing, obviously. Its power to simultaneously boil and freeze whatever it comes into contact with provides endless fascinating opportunities for hammer-smashing of random objects. Put to even better use, it brings ice cream to the next level. This is exactly the concept at work at Sub Zero Ice Cream & Yogurt in Hurst.
The magic is in the making. You select your liquid base, flavors and mix-ins, which get a quick shot of liquid nitrogen. (Those with dietary considerations or allergies will love the highly customizable options, including vegan and sugar-free choices.) Just 15 seconds later, your fresh creation emerges from a cloudy vapor, leaving you trying hard — real hard — not to geek out. The effect? A velvety-smooth texture unique to the flash-freezing process.
This ultra-fine texture is especially noticeable in their Italian ices. More delicate than a snow cone, silkier than a sorbet, they answer the plea for much-needed refreshment in the summer heat. Flavors like mojito and watermelon are delightfully tart and sweet.
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If decisions freak you out and you don't want to bother with selecting ingredients, order a "sensation." These are pre-formulated recipes created before your very eyes. Each has a science-y name like the Strawberry Sigma and Bernoulli Brulee. Fortunately you aren't required to understand the Bernoulli Principle in order enjoy the richness of house-made dulce de leche, caramel, Heath bars and Twix.
Put this one at the top of your list of frozen treat priorities. Take advantage of 99-cent Italian ice Tuesdays, join the Saturday night spill-out-the-door-crowds, or slip in at a random hour when you’re more likely to have all the theatrics to yourself.
Sub Zero Ice Cream & Yogurt, 9986 Grapevine Highway, Hurst