There are two principal reasons for using liquid nitrogen – its freezing properties and the dramatic effect it creates when making the ice cream.
“The advantages of using liquid nitrogen are the super-quick freezing process, the spectacular, smoky effect it produces and the soft texture of the product itself. This is because the ice crystals in the ice cream remain very small, due to the extremely low temperature of the liquid nitrogen. In addition, we don’t need to use chemicals to make our ice cream, which ensures its natural, genuine flavour,” continues Adamson.
The liquid nitrogen is also easy to transport and enables Udu to provide a convenient mobile solution and the ability easily to travel around to corporate and private events.
Adamson explains that the use of liquid nitrogen requires adherence to a set of specific safety precautions. To ensure that nobody gets injured during its handling, the liquid nitrogen is never poured manually. Instead, it is dispensed using a special device, while the person operating it uses safety goggles and protective gloves.
So far Udu has developed more than 30 different flavours of its ice cream, although there is no fixed menu, and clients also have the option of customising their own varieties based on their taste preferences. Udu prefers to use local, in-season ingredients and also makes vegan ice cream and ice cream with alcohol.
“Our ice cream is more than just another product, it’s a sensory experience for the eyes and the taste buds. For corporate events we give customers the option to brand our counter and cups and even develop special flavours, often based on their own products. We have found this to be a great marketing tool for our clients,” Adamson concludes.
Text: Isabelle Kliger
Photo: Udu Nitrogen Ice Cream Bar