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When I’m diving, not a big fan of nitrogen.  You know, because I don’t really want to get bent.

But in the kitchen … well that’s a different kettle of fish.

And for a little accessible molecular gastronomy (under 5 bucks) you can see your ice cream being made.  And made with liquid nitrogen for the cooling part of the process.  The resulting ice cream is super smooth because the ice crystals are super tiny thanks to the fast freezing and no thaw/freeze cycle on stored ice cream.  You  eat this as soon as it is made.  Like an ice cream espresso.  (And when you’re done, you could walk around the kiosk to Ritual or down the block to Blue Bottle.)

I had the Tcho chocolate.  You might like it too.  Smitten Ice Cream in Hayes Valley.

The cream becoming ice cream.

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