The Perfect Halloween Dessert

There’s a new ice cream shop down the block from where I work.

It’s one of those pop-up stores, the kind that appear overnight out of nowhere.

The store used to be a shipping container. It’s been recycled to house a counter, some odd-looking machinery, a menu board, and a couple of servers.

Four unique flavors of ice cream are posted every day.

For example,  Apple-Quince Streusel,  Strawberry with White Balsamic, Earl Grey with Milk Chocolate Chips. 

Making a choice takes time because all the flavors beckon you and they all sound luscious.

However, you’re forced to choose at least one and stick with it because there’s no sampling of the other flavors. That’s because the ice cream is made on the spot in front of you in less than 60 seconds.

It a ghoulish affair with special effects. Perfect for Halloween.

The recipe of your flavor is poured into a metal receptacle, which is then attached to a mixer with fierce-looking handles.

Then the fun starts. The server puts a lid on the container, turns on the mixer, and in an instant it’s swallowed in swirling fog.

Very apt for San Francisco.

What it is is liquid nitrogen. It’s used to churn the mixture into ice cream.

Hmm.

That’s my ice cream in there.

Sixty seconds later, you’re presented with two scoops in a cup.

You’ve never tasted anything like it.

The flavors are a taste sensation in your mouth and an adventure your palate won’t soon forget.

And you’ll be back the next day for more.

Liquid nitrogen and all.

Calvin says, “What would churned kibble in liquid nitrogen taste like? Forget I asked. My taste buds don’t want to know.” 

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