A scoop of Smitten Ice Cream is something special. Youth Radio’s Chantell Williams brings you the “scoop” on this new company in this episode of Culinary Chemistry.

Williams visited Smitten Ice Cream in San Francisco, where all the ice cream is frozen right in front of you using liquid nitrogen technology. The nitrogen freezes the liquid base in about 60 seconds.

Just to make sure that eating it doesn’t have any health side effects, Youth Radio spoke with Barb Stuckey, Senior Vice President of Marketing for Mattson, a company that develops new products for the food and beverage industry. She assured us that the nitrogen evaporates before it the ice cream reaches your mouth.

This film was shown at BAYMN FEST 2013.

By Jenny Bolario/Youth Radio

‘Liquid Nitrogen Makes Ice Cream ‘Cooler” 21 September,2013Matthew Williams


Matthew Williams

Matthew Williams is a filmmaker and media educator who has recently transplanted to Oakland from Los Angeles. He believes that you are what you eat and feels everyone should have a multitude of dietary options for self-realization. Matthew is the Educational Technologist at KQED.

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