September 30, 2014
Today’s headlines Archives
Liquid nitrogen resembles water, but at minus 321 degrees, it’s ultra-cold, freezing ice cream ingredients as soon as it comes in contact with them.
July 25, 2014 in Features on Page C14
Call it ice cream-istry. The Scoop on Spokane’s South Hill is making its own frozen dessert, and it’s using a super-cool substance in the process: liquid nitrogen.
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