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Open in Syosset: Nitro Ice Cream #2

Adam Rubenstein, Simon Turkin and Melissa Obermeier make

Adam Rubenstein, Simon Turkin and Melissa Obermeier make ice cream in minutes using liquid nitrogen at Nitro in Merrick. (June 16, 2011) Photo Credit: Newsday / Erica Marcus

Nitro, Merrick’s mad-science lab / ice-cream parlor, has opened at a second location in Syosset. Ice cream and frozen yogurt at Nitro are made right in front of you by pouring liquid nitrogen directly into an ice-cream (or yogurt) base. Clouds of smoke (actually harmless evaporating nitrogen gas) billow around the industrial-strength standing mixers while they churn away. The liquid nitrogen is so cold (minus 322 degrees), it turns the base into ice cream in less than two minutes.

Nitro ice cream comes in at a relatively lean 10 percent butterfat content; the yogurt is fat-free. Both ice cream and yogurt are available in sugar-free versions. The regular size is a generous 8 ounces and costs $3.50 (which includes one topping).

Nitro is at 15 Jackson Ave., Syosset, 516-802-0427.

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