"Super-creamy, delicious nitrogen ice creams"Review Rating: Reviewed by Leila
This tiny ice cream parlour by Camden Lock caused a huge fuss when it opened. You see, this is not just any old shop selling frozen dairy, this is a liquid nitrogen ice cream parlour, the first one in Europe in fact.
What this means to anyone without an MSc is that staff sport protective goggles and pour liquid nitrogen into a tank containing the ice cream mixture, which then creates a huge cloud of cold smoke as it freezes. The result is incredibly smooth ice cream, despite containing less dairy than the average gelato. How does it work? The ingredients freeze so rapidly that ice crystals don’t form. That’s why their Jose Cuervo Tequila Sunrise sorbet is unlike any sorbet I’ve ever tried before; it’s unbelievable something this creamy doesn’t contain any milk.
After the ice cream is made before your eyes, you choose the toppings, which include hazelnuts, popping candy and chocolate sauce. The refreshing sorbet is great with a sharp raspberry compote, while chocolate ice cream is given extra richness with a dollop of salted caramel sauce and pieces of honeycomb.
Vanilla and Valrhona chocolate flavours are permanent, but a further two change on a weekly basis, and are often seasonally-inspired (Pimm’s & Borage, Mango Upside Down Cake). Additionally there is Monmouth coffee and soft drinks.
Leila reviewed Chin Chin Labs on Thu 07 Jun 2012