Meet Kelli Nichole Bain: Chemistry, Yogurt and Ice Cream

Kelli's Nitrogen Ice Cream Research and Experiences
Kelli, a battery chemist with an interest in nitrogen-based ice cream production, shared her research and experiences. She discussed the use of liquid nitrogen in culinary arts, highlighting its origin in East Asia and its potential for innovative techniques. Kelli also shared her successful acquisition of a mobile nitrogen tank from eBay, with the support of her coworker, to further explore her idea.

Kelli's Journey to STEM Entrepreneurship
Kelli shared her journey from working in a battery lab to starting her own business, Dipping Dots, which later evolved into a STEM-focused catering company. She highlighted how her background in STEM, her experience in teaching, and her family's influence led her to pursue entrepreneurship. Kelli also discussed her passion for teaching and how it has been a significant part of her career, having taught general chemistry at the University of Georgia for over 20 years. 

Homemade Ice Cream Process and Recipe
Kelli explained that the traditional recipe involves combining milk, cream, sugar, and vanilla extract, and then churning the mixture using an ice cream maker or a motorized mixer. They also discussed the role of salt in the process, which lowers the freezing point and allows the ice cream to thicken. Kelli shared that she continues to make ice cream using these methods, but has adapted the recipe to use a kitchen aid mixer instead of an ice cream maker.

Liquid Nitrogen Ice Cream and Science Communication
Kelli explained to Natoshia the unique process of making ice cream using liquid nitrogen, highlighting its benefits such as faster freezing times and the absence of additional emulsifiers. Kelli also discussed her focus on maintaining the quality and purpose of her product, despite the slow growth of the liquid nitrogen ice cream industry. She emphasized the importance of science communication and education, stressing that it's not enough to showcase science; one must also ensure that the audience, including children and employees, is informed and that the community is impacted.

Discussing Frozen Yogurt, Ice Cream, and Toppings
Natoshia and Kelli discussed the differences between frozen yogurt and ice cream. They also discussed the confusion between dairy and non-dairy frozen treats, with Kelli noting that many people are unaware of the differences. Kelli decided to explore this topic further for a future blog post on their Instagram, and they also discussed the additional toppings one can add to their frozen treats.

Kelli's Availability and 7 Cream Lab
Natoshia and Kelli discussed Kelli's availability and where her business, 7 Cream Lab, can be found. Kelli mentioned that her business has a website, is active on social media, and has two physical locations, one in Avondale Estates, Georgia, and another in Midtown, Atlanta. She also shared that her advice to her younger self would be not to limit oneself, as she believes many people unknowingly limit their own possibilities.