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In the late 1980s, Curt Jones was working in a Kentucky lab, using liquid nitrogen to flash-freeze animal feed. He wondered if he could re-invigorate his favorite dessert by pouring droplets of ice cream into a vat of liquid nitrogen and – voila! – out came cold and...

  Over 30 years ago, microbiologist Curt Jones transformed the way we eat ice cream. Jones combined liquid nitrogen and ice cream in his kitchen eventually coming up with what we know today as Dippin’ Dots ice cream. His first store opened in 1988 in Lexington,...

  July 9, 2018

  In the late 1980s, Curt Jones was working in a Kentucky lab, using liquid nitrogen to flash-freeze animal feed. He wondered if he could re-invigorate his favorite dessert by pouring droplets of ice cream into a vat of liquid nitrogen and – voila! – out came...