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UCLA alumnus dishes out ice cream in a flash

By Neil Bedi, Joy Jacobson, Erin Ng

April 26, 2013 12:18 a.m.

Four of the six current ice cream flavors available at the Ice-Cream Lab.

(Neil Bedi/Daily Bruin)

A menu is decorated with common chemistry symbols in line with the shop's scientific theme.

(Neil Bedi/Daily Bruin)

Blue Velvet

(Neil Bedi/Daily Bruin)

Salt Lick Crunch

(Neil Bedi/Daily Bruin)

Angeles Apple Pie

(Neil Bedi/Daily Bruin)

Barrington Brownie

(Neil Bedi/Daily Bruin)

The Ice-Cream Lab uses specialized machinery to freeze ice cream ingredients with liquid nitrogen.

(Neil Bedi/Daily Bruin)

Employees must take proper precautions when handling the liquid nitrogen which exists at around -320 degrees farenheit.

(Neil Bedi/Daily Bruin)

Fresh baked goods are added to many of the Ice-Cream Lab's various flavors.

(Neil Bedi/Daily Bruin)

Ice-Cream Lab utilizes various toppings for textural contrasts in their creamy product.

(Neil Bedi/Daily Bruin)

Waffle cones are made fresh with a homemade recipe.

(Neil Bedi/Daily Bruin)

Blue velvet cupcakes used in the blue velvet flavored ice cream are on display above waffle cones.

(Neil Bedi/Daily Bruin)

Large nitrogen tanks are kept at the back of the Lab for refills when they are necessary.

(Neil Bedi/Daily Bruin)

A hand drawn sign at the register encourages a specific kind of tipping.

(Neil Bedi/Daily Bruin)

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