SUB ZERO
Posted by Hugh Phillis
on Aug 17, 2015
On August 17th, Rita McManus, co-owner of Sub Zero in Nashua at two locations, addressed the Rotary Club of Nashua regarding Sub-Zero, a franchise venture started in Orem, UT. Today’s dessert was sponsored by Sub Zero. We learned of the process for making frozen yogurt and ice cream with liquid nitrogen (-321 degrees). Rita had a previous career at BAE speaking on compliance issues.
Sub-zero is on Amherst Street and Daniel Webster Highway. They are coming up on their 1st year anniversary and will be having a celebration at their Amherst Street store. They also do catering with a travelling liquid nitro set up to make their desserts. Presentations for schools and other groups (Boy and Girl Scouts) are also quite popular.
Contact with the nitrogen gas at a distance is safe and the warmth of your hand actually provides a heat barrier so the cold nitrogen bounces right off.
There are a number of allergy free desserts and flavors so those with issues can have frozen ice cream or yogurt. They do not whip any air into their desserts. This makes for very dense ice cream. Extra toppings are actually mixed into the ice cream versus being ladled on top. Most of the flavors are low sugar or sugar free and have no preservatives. It may be bought and stored like traditional ice cream.