Entrepreneur and Analytical Chemist Kelli Bain has successfully created a fun and unique way to combine her love of science, education and ice cream--hence N7 Kream Lab. Equipped with beakers, Erlenmeyer flask and syringes, “Kelli The Khemist” will whip up a made-to-order flavor formulation of your choice then blast it with liquid nitrogen. It's an experience you'll never forget!
There really is a science behind making ice cream. Any successful chemical reaction requires a precise mix of ingredients to produce the desired results. To achieve smooth and creamy ice cream, N7 Kream Lab uses molecular gastronomy, a branch of food science that utilizes the principles of chemistry and physics, to flash freeze our signature ice cream base. Liquid Nitrogen is so cold and freezes so fast that it reduces the size of ice crystals in the ice cream. Small ice crystals create smoother ice cream thus the use of gums, egg yolks, stabilizers or emulsifiers are not needed.
We start with fresh milk, cream, pure sugar cane and local ingredients to create our delicious signature base. We then flash freeze the base with liquid nitrogen which magically transforms water molecules in the air into a cold "fog". Once the "fog" disappears the reaction is complete.
The N7 "WOW" factor
Nitrogen forms 78% of the Earth’s atmosphere, and is the 4th most abundant element found in the human body. In the liquid state (LN2) it boils at -196°C (-321°F). One shot of liquid nitrogen into the signature N7 Kream Lab milk base, POOF!! pure magic. Once LN2 is exposed to the atmosphere it evaporates "completely" into large billowing clouds of cold fog. Everyone enjoyed science experiments when they were kids. Even with the use of modern technology (cell phones, Instagram, Facebook), science is still full of wonder and excitement.