Sub Zero Ice Cream & Yogurt

Science: The Next Big Ingredient

High-tech cooking methods trickle into limited-service restaurants.

Sub Zero Ice Cream and Yogurt uses liquid nitrogen to freeze its desserts.
Sub Zero Ice Cream and Yogurt uses liquid nitrogen to freeze its desserts.

Quick-serve menus may start taking cues from the science lab as operators increasingly experiment with high-tech cooking methods like molecular gastronomy.

Molecular gastronomy, which blends technical food science and practical kitchen techniques, has been offered on exclusive fine-dining menus for more than two decades. Now, however, those scientific cooking methods are slowly making their way into the more accessible fast-casual and quick-service arenas.

Sub Zero Ice Cream Dives “Shark Tank”

Sub Zero Ice Cream & Yogurt, the modern company that uses the science of cryogenics to freeze ice cream instantly before customers’ eyes, will be featured on ABC's “Shark Tank”.

In this episode, Jerry and Naomi Hancock, the creators of Sub Zero, team up to impress the panel of judges as they pitch the unique concept. The episode of "Shark Tank" airs Friday, January 11, 2013, on the ABC Television Network.

Most locations will be hosting in-store viewing parties with free samples and nitrogen demonstrations.