Lulu’s Ice Cream

If you’ve been to Bethesda Central Farm Market in the past two weeks,  you’ve seen the same thing I have; people crowding around a new vendor, waiting in line for a taste of Lulu’s Ice Cream. You can’t help but notice the large metal bowls lined up, where an enchantingly thick white mist pours forth, looking like a scene straight out of a fairy tale. Luisa Santos, owner of Lulu’s Ice Cream, is the busy woman tending the bowls with a welcoming and friendly charm.

In the fall of 2013, Santos was a Political Economy major at Georgetown University. Her passions shifted abruptly when she was first introduced to the concept of using nitrogen to make custom ice cream.  After sitting in on lectures and consulting with chemistry professors, her business vision began to solidify.

Her first big step was to find liquid nitrogen. Her second was figuring out how to use it! Just one night after making her first batch, she found herself serving 150 people at the Georgetown University’s Fall Fest. A few weeks later, she applied to an entrepreneurship challenge at the University. After taking home both the Grand Prize and People’s Choice, she knew she had a winning idea.

Luisa loves experimenting with different flavors of ice cream, many of which use seasonal ingredients from the farm market. She is constantly learning from her customers and her business continues to grow with each passing week. One of the main attractions is the entertaining aspect of the business. There is liquid nitrogen flowing, music playing, Luisa and her friends dancing (and clearly enjoying their work)- while customers enjoy the product!

Here’s how it all works. Essentially, liquid nitrogen is introduced into an ice cream or sorbet base while being blended in mixers. The nitrogen causes it to freeze on the spot. This method creates smaller ice molecules, which makes the ice cream smoother and creamier. The most popular flavors in the past have been Nutella, Raspberry (with Westmoreland Berry Farm berries), Hint of Mint, Cookies and Cream, Piña Colada and Coconut. The last two are made with coconut milk so they’re vegan!

Luisa says making ice cream this way allows her to get “back to basics,” without using emulsifiers or preservatives. As a pastry chef myself, imagine my surprise when Luisa told me she doesn’t use eggs (a very common ice cream ingredient) in any of her recipes! All of her milk is local, whole milk and her crew takes great pride in purchasing as many ingredients as possible from other vendors at the Bethesda Market. This week Lulu’s will feature fresh peach ice cream made with peaches from Toigo Orchards.

Luisa and her team are very excited to be a part of the Central Farm Markets family. Lulu’s Ice Cream is looking to expand someday, fulfilling Santos’ dream of opening a store-front!

Come by the Bethesda Central Farm Market this Sunday (July 27), mention this blog, and get $1 off any size scoop from Lulu’s in honor of National Ice Cream Month!  And come early…it goes fast!

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