Whose Ice Cream Is Better? Chefs Compete on National Ice Cream Day

By SHARE

Faithfully Sweet

Next »

3 of 20

« Back

(Stephanie Steinberg)

DC Scoop attendees sweating in the 90-degree weather were drawn to Faith Holmes’ stand, where she whipped up ice cream with liquid nitrogen at a temperature 320 degrees below zero. Holmes has it down to a science, so to speak, and can produce each batch in 90 seconds or less. Once the vapors dissipated, flavors of chocolate Oreo, butter pecan, coffee toffee crunch and strawberry nojito emerged.

Next: Gifford’s Ice Cream


You Might Also Like


See More