I Scream, You Scream, We all Scream for Science Cream!

Cardiff now has its very own liquid nitrogen ice-cream parlour!

IMG_20140802_130259Using liquid nitrogen to make ice-cream results in a unique creamy texture, as the sheer speed within which the ice-cream mixture freezes means ice crystals do not have the chance to form.  Even with the best ice-cream churner, you will not succeed in achieving this awesome consistency without it.

The lab geeks at Science Cream (great name!!) have a stylish boutique store in one of Cardiff’s wonderful Victorian Arcades (Castle Arcade), with a streamlined parade of KitchenAids ready to mix-up your order right in front of your very eyes!  It really is incredible stuff.IMG_20140802_145010IMG_20140802_150035

The flavours are also fabulous, and the guys at Science Cream are promising to change their menu regularly, with amazing home-made toppings and sauces to add a further level of texture.  And the science does not stop there, you can also enjoy a cup of bubble tea here!!IMG_20140802_145200The use of cryogenics in ice-cream is not, however, a 21st century thing: the concept of using liquid nitrogen as a freezing agent for making ice cream is an old one, and companies such as Dippin’ Dots in the US have been selling this culinary delight since the 1990’s.  I have been a fan of these granular delights since having my first pot at NASA’s Kennedy Space Centre, Florida.  They are FANTASTIC!

DSC_1073WARNING!

But for those of you who are thinking you may like to “try this at home”, be warned, liquid nitrogen is incredibly dangerous (it has a staggering boiling-point of -196 degrees celsius!) and is not readily available to the public. And this is the reason why:600px-T2StanWinstonT-1000shattered-1However, as an alternative, you can also achieve a similar result using the less aggressive, “dry ice” (frozen CO2).

And so, get yourselves on over to Science Cream and see how much fun (and delicious) science can be!IMG_20140802_150254

http://www.sciencecream.co.uk

Twitter: @ScienceCream

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