In the past, I have written a number of articles on the subject of LN2 or Liquid Nitrogen. The Estimated Cost Difference Liquid Nitrogen Ice Cream Shop vs Standard, Is a Liquid Nitrogen Parlor Right For You and Liquid Nitrogen Ice Cream Consultant Quoted in USA Today. I’m a fan of the concept for a couple of reasons. For the owner, it means a smaller inventory investment in finished goods or back stock. For the customer, it means a fun and entertaining experience. Customers get to watch products being made right before their eyes while eating a fresh frozen product of their choice.
Although liquid nitrogen ice cream shops have been sprouting up for the past five years or so, the concept continues to grow. In my opinion, this growth represents new and upcoming concepts in the industry of ice cream and non-dairy frozen products.
On May 10 of this year, I had the pleasure of being part of the grand opening celebration for Momenti Spirited Ice Creams located in las Vegas Nevada. The event represented a thank you from the business community for investing in a manufacturing facility to produce the new trend in ice cream, as well as Momenti acknowledging the community for being home to the new company. Momenti is a creative example of new, up-and-coming ice cream and sorbet products. Momenti’s specialty is infusing 4 percent – 10 percent alcohol into a high butterfat, low overrun super premium ice cream and sorbet. It’s not an easy task to freeze ice cream or sorbet, influenced with alcohol while keeping it smooth, rich and creamy.
Whenever traveling, I make it a point to search out interesting ice cream spots, so while in Paradise, NV – basically Las Vegas and with the help of a friend, stumbled upon Ice Pan. Ice Pan is basically a combination of two existing concepts: LN2 quick freeze technology and folding mix-in’s as Cold Stone Creamery or Steve’s Ice Cream (you’d know it if you are over 50 years old).
Here is the way it works: start by choosing a liquid, whole (3 percent), 2 percent or 1 percent milk or soy milk. Then, choose a flavor and as an option, include a mix-in such as almonds, fresh fruit or candy. Then mix the liquid, flavor and magic powder, which they call Fructooligosaccharide (I’m guessing a balance of fructose and emulsifier/stabilizer or seaweed derivative), blend in a cup, then thinly poured it into a shallow, round, stainless steel pan or “ice grill” with a freezing tempurature surface of -31 °F (freezing is -31 °F). Fold and flip for about 30 seconds, using two scrapers while adding fresh fruit, nuts or candy and portioned into a bowl.
I ordered whole milk with dark cocoa powder and fresh bananas. It was low in sweetness which I prefer, very flavorful, rich, creamy and smooth.
I was intrigued. Later, while explaining the concept to a colleague, she discovered it is also called stir fried ice cream and originated in Thailand. Now for clarity and to be sure there is no confusion regarding what the Dept. of Agriculture identifies as ice cream and what is Ice Pan and stir fried ice cream (see YouTube videos here), know that Ice Pan and stir fried ice cream do not technically qualify as “ice cream”. The reason is, in order to be called ice cream in the US, butterfat or milk fat needs to be a minimum of 10 percent milk fat.
The product I ate included whole milk which is 3 percent – 3.5 percent butterfat or milk fat. While it was very tasty, the Ice Pan folks will likely need to come up with another name at some point such as Ice Pan Dream because, in the same way Dairy Queen cannot be called ice cream, Ice Pan cannot be classified as ice cream.
Hats off to up-and-coming trends. The future looks tasty and exciting with new business concepts to satisfy the ice cream connoisseur’s palate.
If you are looking to get into a concept like Ice Pan and do not want to be a franchise, contact Darryl he can assist you.
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