If what’s in your cone hasn’t had some help from liquid nitrogen and the US Patent Office, well... thanks for playing.
Related: meet the bold new incarnation of Smitten Ice Cream, a Rockridge offshoot of the famed Hayes Valley scoop shop that’s not in a shipping container this time, opening tomorrow.
You know Smitten. It’s that place whose founder got real science-y about the art of frozen dairy—after a long process that involved minus-321-degree temperatures and three patents, she got you some ice cream. From a machine surrounded by some fairly dramatic liquid nitrogen fog.
So this one’s basically like an ice cream brewery, what with the 10-foot liquid nitrogen tank, the simmering caramel and the six ice creams on tap. For now, your options include TCHO 60.5% chocolate, classic vanilla, fresh-mint chip, salted caramel, brown sugar with cinnamon shortbread cookies and rhubarb crisp.
All of which is to say: there’s a lot going on in your simple-looking ice cream cone when you stop in here after Ramen Shop or Box and Bells.
Even before you start thinking about toppings.