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Remember when Maggie Thatcher lent her intellectual clout to the science behind Mr Whippy? Well, the geeks are back – but this time they’re cooler. In the gastronomists’ ice-cream
shop-cum-laboratory, creatively flavoured custards & creams (such as coffee & doughnuts flavour) lie waiting to be blasted with liquid nitrogen, with super-smooth results.
Watch these guys down at the Chin Chin laboratories in Camden Market make fresh ice cream in less than two minutes with a little help from the master of special effects – liquid nitrogen.I came with the pure fascination of wanting to see Europe’s first Nitrogen ice cream, and I didn’t have to look hard to find the parlour either as the waft of sweet caramel hot off the burner led my nose straight to its doors.The lovely laborartisans (part lab technician part artists, yes I went there) explained why using this technique was more advanced and theatrical than the usual process...
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