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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.
Nitrogen made ice cream isn’t something new. I’ve had it in Hong Kong and San Francisco so it’s been done before. But has the novelty worn off? NOPE! Afterall, who doesn’t love a bit of dry ice?! It makes everything a little bit more magical. Combine that with inventive flavours and witty food combos and you’re onto a winner. London’s answer to nitrogen ice cream is Chin Chin Labs in Camden. The menu is short but flavours change regularly so you’re constantly returning to get your next nitrogen infused ice cream fix (a stroke of delicious evil genius). The theme suitably revolves around chemistry with jam filled syringes...
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