By JORGE RIVAS (@thisisjorge)
July 5, 2013
Have you ever dreamed of made-to-order ice cream?
An ice cream shop in Beverly Hills, California can actually make custom ice cream flavors for customers in a matters of minutes. Inspired by the molecular gastronomy movement, co-founders Joseph Lifschutz and Tommy Ngan started Ice Cream Lab where they use liquid nitrogen to freeze ice cream.
“It is a show, you see the fog, the smoke and you see your ice cream being made but it’s part of the experience and at the same time when you take that first bite you’ll say ‘wow this is the smoothest, creamiest, freshest ice cream I’ve ever had in my entire life,'” says Lifschutz.
Lifschutz and Ngan were the first to open up a liquid nitrogen ice cream shop in Los Angeles earlier this year but similar shops exists across the country.
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