Pumphouse Custard

Ah, molecular gastronomy. Since 2006, Union Joints has used liquid nitrogen to make our housemade ice creams, sorbets and custards. Here's to nitro by the gazebo! Why liquid nitrogen? Funny things happen when you add something that's -321°f into a bowl full of farm-fresh dairy! Namely, it freezes in a way that doesn't require churning. No Churning? No bubbles. And no bubbles means more creamy!