Extreme Gelato

Photos: Kathy Chan c/- New York Serious Eats

Extreme is the new norm. These days if its not extreme, its passé. Old Fashioned. Out of the running.

It seems that even the humble ice cream is subject to this more. Recently when venturing into the city of Sydney I happened to walk past a Shop called N2 Extreme Gelato on Dixon St.

Intrigued, I went inside, half expecting the ice cream makers to be doing double backflips or somesuch while they assembled the ice cream, all the while dodging razor sharp knives whizzing through the air.

But no. Instead I was confronted with a couple of gentlemen in chemistry-lab white coats (or should that be Loony Bin white coats??) and a lot of smoke or mist. The set was complete with a display window filled with large chemistry-lab mixing or measuring beakers filled with a whitish liquid – presumably milk.

It turns out that that the ice-creams are not simply “assembled” as per normal ice cream cones. The ice cream is quite literally made on the spot – to order. And the flavour choices are very exotic too, although there is not a large selection.

How does Strawberry, Rhubarb and Orange Blossom sound. Or perhaps Black Salted Caramel. Maybe Coconut, Lime & Lychee is closer to your tastes.

It turns out that the smoke or mist is from the Liquid Nitrogen (−196 °C; 77 K; −321 °F) used in the making of your “instant” ice-cream. I can’t speak for them all, but my Black Salted Caramel was very smooth and delicious, but perhaps not as dense as traditional gelato. This is a great eat – even if only for the novelty factor.

It turns out the method using liquid nitrogen has resulted in a World Record for the fastest manufacture of a litre of ice cream – a stunning 18.78 seconds!!!

Photo: Viola Zuppa (aka Kimari)


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