Middle school students from Malibu High School gathered in the quad at lunchtime recently to join Dr. Joseph Fritsch, professor of inorganic chemistry at Pepperdine University, in exploring the science of Dippin’ Dots. Students dripped a mixture of cream, milk and sugar into large bowls of liquid nitrogen creating instant beads of ice cream. Students were wowed by the extremely cold temperatures of the liquid nitrogen, the freshly made ice cream and by the clouds of vapor that rolled out of the bowls of liquid nitrogen, which were boiling at room temperature. Leading up to the event, Malibu middle school science teachers briefed students on scientific concepts such as boiling points, cryogenics and sublimation.