A DELICIOUS EXPERIMENT
The Ice Cream Lab was brought to life by Co-founders Joseph Lifschutz and Tommy Ngan, with its headquarters located in Beverly Hills, California. The First outlet opened March, 2013 in Beverly Hills at 9461 S Santa Monica Blvd, 90210.
Ice Cream Lab’s idea revolves around the molecular gastronomy cooking concept, utilizing liquid nitrogen as the style of preparation to instantly freeze different natural ingredients into ice cream. The type of ice cream has come to be known as “Liquid Nitrogen Ice Cream”, and is notably more flavorful than typical manufactured ice cream, primarily due to its preparation process. In using fresh and natural ingredients to create the ice cream, there is no need for artificial coloring or preservatives that are used to make normal ice cream.
The true made-to-order ice cream not need to be stored or prepared in large batch amounts, making each cup that much fresher and more unique. Liquid nitrogen has proven to be an effective method for preparation of fresh ice cream, as the gas dissipates upon entering the atmosphere, leaving only its -320 degree vapor in the mixture bowl.
KOSHER
Ice Cream Lab’s ice cream and frozen yogurt are made only with Kosher ingredients and the Los Angeles location is certified Kosher by Kosher Los Angeles, under the supervision of Rabbi Benzaquin. Our Kosher certification involves detailed investigation and approval of every single ingredient used in preparation as well as the processing of all inputs.
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