Deep freeze: Liquid nitrogen ice-cream chill blasts over South Florida

Check out the original article by Miami Herald here

A cold chill is blanketing South Florida. And it’s fueled by liquid nitrogen.

Nitrogen ice cream, which has been steadily growing in popularity the past few years, is made by using liquid nitrogen to flash-freeze the cream base. The speedy process does not allow as many ice crystals to form as traditional freezing methods, creating ultra-creamy ice cream. Instant ice cream also can mean a fresher treat, often without preservatives.

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Lulu’s Nitrogen Ice Cream Is Coming To Edgewater

Check out the original article by Miami New Times here

Like many other businesses, Lulu’s Nitrogen Ice Cream was born in a college dorm. The big difference in owner Luisa Santos’ case is there was a tank of liquid nitrogen in her Georgetown University dorm that night. The Colombia-born, Miami-raised student was determined to make her own ice cream using liquid nitrogen after being captivated by seeing the technique demonstrated. By the end of the evening, she and her roommates were quite pleased with the results.

 

That was late 2013, and since then, Santos has been offering her frozen treats at farmers’ markets and catering gigs. However, this spring, the 24-year-old will open her first brick-and-mortar location on Biscayne Boulevard at NE 20th Street.

 

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Lulu’s at the Miami Book Fair

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The Miami Book Fair International is an annual literary festival event realized in Miami by Miami Dade College.

The fair brings over 300 renowned national and international authors exhibitors to a weeklong celebration of all things literary and includes pavilions for translation, comics, children, and young adults.

Lulu’s will have a booth at the fair this year at the street fair on Friday, Saturday, & Sunday from 10am – 6pm. The location is in the Swamp area, which is the corner of NE 3rd street and 2nd Avenue.

Washington Post Highlights Lulu’s Participation in Summer Program at GU

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Luisa Santos may have had the most heavily trafficked booth of the night. The recent graduate with a degree in political economy started a business six months ago making ice cream using liquid nitrogen. Attendees last night were lined up to taste scoops of the sweet treat flavored with Nutella, coffee, banana-peanut butter and Bellini.

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Spoon University: The Science Behind Lulu’s Ice Cream

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A Georgetown entrepreneur taps into the ice cream market, using an innovative technique. Meet Luisa Santos: a senior at Georgetown and the founder of Lulu’s Ice Cream. Lulu’s uses local, organic and seasonal ingredients to ensure the highest quality ice cream. What truly makes Lulu’s unique is its freezing technique – its use of liquid nitrogen allows Lulu’s to make the freshest ice cream, while simultaneously creating a rich, natural flavor and smooth texture.

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Her Campus: It’s More Than Just Ice Cream, It’s a Way of Life

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A trip to an ice cream store changed it all for Luisa Santos (COL ‘14). When Santos was home in Miami this past August visiting her family, her sister, a senior in high school, insisted they visit an ice cream store that made liquid nitrogen ice cream. Santos recalls enjoying the noticeably smooth texture of the ice cream as well as watching the process of making the ice cream.

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