PORTLAND, Ore. - Do you like your ice cream really cold? REALLY, really cold?
Then Portland ice cream purveyors What's the Scoop have got a fast-frozen treat - and a cool spectacle - for you.
After experimenting at home, Brian and Jodie Ostrovsky decided to use liquid nitrogen, which chills out at about 300 degrees below zero, to quick-freeze their creamy creations. A business was born.
They say the fast-freeze method using the liquefied gas (which we breathe constantly in its gaseous form as part of the air) makes the ice cream's texture smoother and more flavorful.
You can follow What's the Scoop on Facebook and get times to observe the mad-scientist creative process when the ice cream is frozen with the liquid nitrogen.
Click play in the image above to watch KATU reporter Valerie Hurst's extensive research into the end result of the process and some unusual flavor options.