Science Meets Sweet Tooth at New Hurst Ice Cream Shop

It looks like a potion, but with a twist. When customers walk into Hurst's newest store, SubZero Ice Cream, liquid nitrogen is pouring over the counter and behind it while employees whip up sweet concoctions.

"It's just a great experience as well as a great product," said corporate employee Elizabeth Christensen.

Christensen said the founder of the store was a graduate from Brigham Young University with a degree in chemistry.

After graduation, he wanted to open an ice cream parlor while using his chemistry knowledge.

"So he came up with this concept using his chemistry degree with the liquid nitrogen with the different mix-ins and creams we use to make this ice cream," Christensen said.

Customers at SubZero first pick their cream base or a substitute base.

"We have many vegan options. We also have lactose-free base and a sugar-free base," Christensen said.

After that, the customer can pick his or her preferred flavoring and mix-ins.

Then an employee will pour liquid nitrogen boiling at negative-321 degrees Fahrenheit over the mix, creating ice cream in just 15 seconds.

Customers can even pick their textures.

"We have a really soft texture, a medium texture, then there's a texture that's almost the quality of a Dippin' Dots," Christensen said.

She said what makes SubZero's ice cream different from other brands is the speed in which it's made.

Because the ice cream freezes so quickly, very little air is allowed in the mix, thus creating a more creamy texture, Christensen explained.

"I love science, so this makes my inner nerd very happy!" said employee Zach Parks.

Christensen said families can create hundreds of variations of ice cream, and, she hopes, will learn a bit about science during their experience.

SubZero Ice Cream, at 9989 Grapevine Highway #C in Hurst, will host a soft opening Aug. 20 complete with free ice cream for customers between 3-7 p.m.

The shop's grand opening is set for Sept. 5.

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