BY: SEDONAH NAJERA
When you first walk into Creamistry, you’ll notice the counters lined up with toppings, mixing bowls and the constant stream of liquid nitrogen flowing through that looks way cooler than any chemistry class you’ve ever taken.
Adding liquid nitrogen to ice cream sounds more like a science project than a delectable dessert, right? What makes Creamistry unique is the fact that they use the liquid nitrogen to instantly freeze the ice cream in front of the customers. Traditionally, ice cream is made in a batch freezer that can take up to 30 to 45 minutes to freeze. The liquid nitrogen freezes at -321 degrees and creates smaller particles that creates a smoother texture than other ice cream.
Here’s the Creamistry process:
1. Ice cream base: Customers can choose their base, ranging from premium, organic, sorbet or coconut. A variety of bases are offered for customers preference or if they have any allergies.
2. Flavortown: It’s time to pick your ice cream flavor from over 50 different choices! You can choose classics like chocolate and French vanilla, or get festive with your choices with birthday cake or Cap’n Crunch, among many others. Once your ice cream base is created how you like it, the liquid nitrogen is mixed in and you watch your ice cream being made right in front of you.
3. The final step: toppings, toppings and more toppings. It’s time to decorate your ice cream with over 30 toppings to choose from, like candy bars, fresh fruit, cereal and much more. You can even upgrade your bowl with a waffle cone, brownie, or an edible chocolate bowl. The amount of toppings vary on the customer and are one dollar per topping.
Besides your ice cream being made with liquid nitrogen, the most notable thing about the dessert is the texture. The liquid nitrogen gives your customized ice cream such a rich and creamy texture that is truly worth the wait, not to mention it holds together extremely well on those warm days.
You can visit the local Creamistry at 4725 East 2nd Street.