Big news in science today.
Seems they’ve broken new ground, shifted paradigms and changed the very essence of life as we know it.
Oh, wait. We said “life,” didn’t we...
Sorry, we meant rocky road. Science has changed the very essence of rocky road as we know it.
Courtesy of Chill-N Nitrogen Ice Cream, a tiny dessert shop/lab that’s making ice cream with liquid nitrogen, now soft-open in Pinecrest.
This is what would happen if Bill Nye and Doug (we assume it’s Doug) Häagen-Dazs went into business together. A quaint little cone spot with topping-filled wooden counters, industrial-looking tanks, important-looking hoses and a periodic table of flavors posted on a brick wall (apparently, butter pecan has an atomic weight of 2).
So say it’s swelteringly hot out (it is). Or you’re looking for a showy way to end a date (you are). That’s when you’ll come here. And watch as milk (maybe chocolate) and flavoring (maybe biscotti) are poured into a bowl, doused with liquid nitrogen and transformed into something you can build a sundae around.
As for the taste, well, it’s just like non-chemically-enhanced stuff. Only creamier, thicker and slightly chewier.
That’s probably nothing to be alarmed about.
Probably...
Seems they’ve broken new ground, shifted paradigms and changed the very essence of life as we know it.
Oh, wait. We said “life,” didn’t we...
Sorry, we meant rocky road. Science has changed the very essence of rocky road as we know it.
Courtesy of Chill-N Nitrogen Ice Cream, a tiny dessert shop/lab that’s making ice cream with liquid nitrogen, now soft-open in Pinecrest.
This is what would happen if Bill Nye and Doug (we assume it’s Doug) Häagen-Dazs went into business together. A quaint little cone spot with topping-filled wooden counters, industrial-looking tanks, important-looking hoses and a periodic table of flavors posted on a brick wall (apparently, butter pecan has an atomic weight of 2).
So say it’s swelteringly hot out (it is). Or you’re looking for a showy way to end a date (you are). That’s when you’ll come here. And watch as milk (maybe chocolate) and flavoring (maybe biscotti) are poured into a bowl, doused with liquid nitrogen and transformed into something you can build a sundae around.
As for the taste, well, it’s just like non-chemically-enhanced stuff. Only creamier, thicker and slightly chewier.
That’s probably nothing to be alarmed about.
Probably...
