Using liquid nitrogen to create creamy, smooth ice cream is not a particularly new concept to the world. In fact, the method may have been suggested as early as 1901 by an Englishwoman named Agnes B. Marshall. Nevertheless, N2 Extreme Gelato may very well be one of the first attempts to bring the concept to reality on the streets of Sydney.
Novelty sells, and it shows. The lines for this ice cream joint were long (but relatively quick) and there was a crowd in both the afternoons and evenings. The ice cream "technicians" adorned lab coats while the speakers blasted Top 40s music. Creative flavours can be found on the chalkboard behind the counter but they are cycled out from time to time.
Ferrero Reveal ($8 AUD)
On this visit, I got myself the Ferrero Reveal! As the name implies, it's a chocolate hazelnut flavour, concealed under a crunchy milk-chocolate shell. The chocolate shell was a nice touch (mimicking other chocolate-dipped ice cream bars) but was a bit of a hindrance for the plastic spoon provided. The gelato itself was incredibly smooth but I found that it was a bit lacking in flavour. Maybe the gelato was too cold for my taste buds?
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