Tuesday, 26 July 2011

Nitro ice-cream parlour - Chin Chin Laboratorists

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Having heard so much about the bacon and egg ice cream made famous by Heston Blumenthal which is frozen with liquid nitrogen, i just had to make a trip to Chin Chin Lab located in Camden, once I found out about it.

Once in the ice cream parlour, i felt like i was transported to a mad scientist lab and was getting all excited! The owner must be a very patient person as he explained how the ice cream was made to every customer!! So here's it is! The process for making nitro ice cream!

1st step: Pour Ice cream base into Kitchen Aid. Valrhona chocolate in this case.

Liquid nitrogen at a temp of -196 is then added

Everything is mixed around for a few seconds

and Voila!!! Ice cream!!!

The result was a cup of the smoothest Valrhona chocolate ice cream with salted caramel and chocolate popping candy!!! Super yums!!

t h e   c h i n   c h i n   l a b o r a t o r i s t s
49-50   c a m d e n   l o c k   p l a c e,  l o n d o n

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