Chin Chin Labs @ Campden market
An ingenious way of making ice cream using liquid Nitrogen. I believe such a technique has been used by many ice cream makers but like a kid, I was surprised when I saw it for the first time. I think rapid cooling using liquid N2 (bp ~ -70 deg) would result in small, fine crystals formed (correct me if I’m wrong) and this will give your ice cream a really smooth texture. Had the vanilla ice cream with green tea peanut brittle and it was just awesome. Ice cream was creamy, silky, smooth and the green tea peanut brittle was exactly like its name, brittle and crunchy. I think the peanuts were a little roasted too as they are quite fragrant and being a fan of green tea, this combination was perfect! Do visit this ice cream parlour if you are round the corner!
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