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"Are you open yet?" a passerby asked. It was 10 a.m. on a sunny fall day here, where a small group of staffers met a CNN camera crew outside of Smitten Ice Cream. By the time the doors officially opened two hours later, a handful of others had inquired about when they could get a scoop. The people wanted their ice cream. You see, this is not your typical ice cream parlor. "Here at Smitten we actually make every single batch of ice cream to order," explained store founder Robyn Sue Fisher. "So nothing is frozen until you order it, and we make everything from scratch that morning." Using seasonal and local ingredients, Fisher's team creates creative flavors like cinnamon apple crisp, maple brown sugar squash and Meyer lemon gingersnap. Smitten doesn't use preservatives, emulsifiers or stabilizers in any of its ingredients. And because its creations are frozen before your eyes in seconds, the process involves some serious science. |
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Very cool! (pun intended) one gripe.. Jeremy made the story sound like this was a breakthrough in ice cream science...there's been dozens of Liq. Nitro ice cream shops going back for at least 30 years- you can even buy a kit to do it at home and the only serious science involved is 1:1 ratio of LN2 to icecream mix and a strong mixer.
I will say that it makes the absolute creamiest/dense ice cream you will ever consume – wish they would open a shop near me!
Please fix the link. It took me to "Miley Cyrus Covers Lana Del Rey, Provides Further Proof She’s Actually Talented And Doesn’t Need To Be Such A Stunt Queen"
LOL sure does