Over at the Post, Y&H alum Tim Carman interviews Faith Holmes of locally based Sweet Freeze as she demonstrates her unique method of making homemade ice cream with liquid nitrogen, a process that takes less than 90 seconds, at the Fancy Food Show. In the end, Carman is more impressed with the presentation than the actual ice cream itself: “In flavor, it’s terrific; in texture, I found it wanting…The liquid nitrogen versions I sampled didn’t have the same smooth, creamy texture of the best traditional ice creams.”

Photo courtesy of Sweet Freeze