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
