OKLAHOMA CITY -- If there was ever a throwback to Willy Wonka's Chocolate Factory, it's Nitro Ice Cream.
Amid a tent of regular food stakeholders at the Oklahoma State Fair comes the hissing from a silver contraption with three colored knobs and a silver tube.
Four large cans of liquid nitrogen line the back of the booth.
As the machine moans and a foggy haze develops overhead, a frozen concoction developed by a duo of Ph.D.s plops into a tub at a scoopable and ready-to-lick temperature.
Go ahead. Stick a spoon in it. It's done.
Yes, there is a new show in town at this year's State Fair: Ice cream made from liquid nitrogen.
The creamy treat by Blue Sky Creamery touts the label of the smoothest ice cream in the world thanks to its patented technology that freezes in less than a second -- meaning smaller ice crystals that result in a smoother texture.
The technology was developed by two Iowa State chemical engineering graduate students in a science experiment gone wrong, but really more like right.
The duo wanted to spruce up their engineering booth at the spring college celebration and decided making ice cream would be a unique way to demonstrate engineering.
"We didn't have any specific interest in making ice cream better," said Will Schroeder, CEO of the creamery, nonchalantly as he shrugged his shoulders. T.J. Paskach is his partner.
The franchise is up for grabs in Oklahoma City, and Schroeder is scouting buyers at the State Fair. He said he already has several who are interested.
Schroeder said franchisers don't need mad scientist skills to operate the machine. Current franchisers include lawyers, an owner of a print shop, engineers (not chemical) and a construction worker.
The label "nitro" is a little daunting to guests as they pass by the booth. Enter the free sample.
"Once people try it, it's like fishing with dynamite," he said.
And Schroder's fellow workers at the stand know how to play the game, offering samples to everyone within shouting range.
After offering a sample, there's a brief moment of anticipation for Kat Page, one of the booth's workers, as the thick cream travels from spoon to mouth. But once the treat hits the lips, the sampler and Page connect with a look of agreement that says, "that's good."
"Oh my gosh, it's so smooth," said Stacey Mahaffay of Edmond.
Her 1-year-old daughter, Presley, couldn't contain herself either.
"Bite, bite," she said smiling from her stroller between each spoonful as her mom bent over to wipe the vanilla ice cream around her mouth.
Since the only flavor at the fair is vanilla, guests' options are limited. The ice cream does come in 19 flavors, which are available online, but for convenience, Schroder only showcases vanilla at events with the option of three toppings.
When a man with vanilla dripping from his beard asks where's the chocolate, Schroder offers chocolate sauce to stifle his craving.
Cost is $3 for a regular cup or cone, $4 for a large and $5 for a nitro cup.
Even if they don't buy it now, some come back two hours later with their sample spoon in hand, ready for a cup.
"People are loving it. It's raining and cold and early in the morning and people are still buying ice cream," said Page.
Nanette Light 366-3533 pop@normantranscript.com
Local Business
September 19, 2009
Science experiment makes State Fair debut
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