Ice cream used to be the classic “slow food.” Mixing the batter and then freezing it could take hours. No longer. There’s a new crop of ice cream boutiques that can whip up a made-to-order scoop in 60 seconds.
The secret? Using liquid nitrogen to chill the ingredients lickety-split. Robyn Goldman, founder of Smitten Ice Cream, developed a machine called Kelvin to make flavors such as lemon gingersnap and apple streussel.
Is it summer yet?
Eric Wahlgren is a freelance writer based in San Francisco who has written about food for various magazines, newspapers and websites.