Got milk? Nope. Dairy-free ice cream is filling up freezers.
The open kitchen of New City Microcreamery looks as if it’s on fire. On the other side of the ice-cream serving counter, a white vapor begins to billow like smoke. Six children dash over to investigate. A chef is pouring a canister of liquid nitrogen into a massive mixing bowl. As soon as the clear liquid mixes with the base, it creates a white fog that floods the kitchen. It looks like dry ice at a rock concert.
This is no ordinary ice-cream parlor, and not just because of the neat effects. New City Microcreamery is taking the sugar and, sometimes, cream out of ice cream. The chefs utilize an innovative process – using liquid nitrogen as a bonding agent so less sugar
