LN2 Ice Cream Catering

Making Nitrogen Ice Cream Single Serving

Speed and efficiency are the foundation of a successful nitrogen ice cream operation. Delivering ice cream quickly without sacrificing quality is essential. Achieving this requires streamlined processes, well-trained employees, and the use of technology to optimize preparation and delivery.

Fully Automatic LN2 churning

The Nitro Mixer is engineered to function with an 8-quart KitchenAid mixer set to speed 4, utilizing the 8-quart bowl and beater blade. For each product, additional beater blades and bowls will be necessary.

Chiefs are using our Nitro Mixer automation to craft exceptional, high-performance nitrogen ice cream.

Automatic LN2 churning

The Bayard Nitro Mixer delivers a host of advantages, including:

· Fully Automated Ice Cream Churning System

· Lower liquid nitrogen (LN₂) consumption

· Reduced wear on mixing equipment

· Consistently high ice cream quality

· Streamlined training thanks to automation

· Quicker service speeds

· And most importantly, the capability to produce a premium, top-quality product.

Making Nitrogen Ice Cream Small Batch

Production Procedure

1. Prepare multiple bowls and label each according to its product.

2. Place a bowl into the mixer and select the desired recipe.

3. The system will produce 1–3 scoops of scoopable, gourmet ice cream per batch.

4. To run the next batch:

o Return the same bowl to the mixer.

o Refill it with fresh mixture.

o Restart the process.

Efficiency Advantage:
Because you use the same bowl repeatedly, there’s no need for a dishwasher, saving time and reducing cleanup. This method also uses premade cold ice cream blended with new mixture, speeding production and enhancing dynamic freezing. The result is smoother, creamier ice cream with higher output.

Making Nitrogen Ice Cream Small Batch

It’s an interactive performance that serves as both dessert and entertainment.

For event planners and business owners, the Bayard Nitro Mixer represents the evolution of liquid nitrogen ice cream from a "science experiment" into a high-performance catering solution. While traditional nitrogen ice cream can be labor-intensive and inconsistent, the Bayard system focuses on automation and throughput.

The "Wow" Factor