Tuskegee Alumna Turns Chemistry Into Ice Cream Success
Courtesy of Tuskegee University An HBCU alumna in Ellenwood, Georgia has found a way to make ice cream better than it already is. As owner of the successful [N7] Kream Lab Nitrogen Ice Cream Lounge, Kelli Bain has attracted customers from far and wide. She uses one special ingredient to help her sweet treats rise above all the competition: liquid nitrogen! Unbeknownst to many, the unusual choice cuts down on freezing times and unnecessary ingredients. The Tuskegee University graduate’s passion for ice cream took root in Indianapolis, where she learned the tricks of the trade from her grandfather. Affectionately called “Papaw,” the educator and gourmet chef