So much noise and fuss for a little ice cream

The other night I finally made it to Pasadena’s Ice Cream Lab.

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In their own words:

Ice Cream Lab’s idea revolves around the molecular gastronomy cooking concept, utilizing liquid nitrogen as the style of preparation to instantly freeze different natural ingredients into ice cream. The type of ice cream has come to be known as “Liquid Nitrogen Ice Cream”, and is notably more flavorful than typical manufactured ice cream, primarily due to its preparation process. In using fresh and natural ingredients to create the ice cream, there is no need for artificial coloring or preservatives that are used to make normal ice cream.

I thought it was fun, and I guess it did taste like a $5 ice cream.

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