On a recent trip to San Fran I was recommended to try out this cool (no pun intended) ice cream shop called Smitten Ice Cream. This place is soooo “cool”!
Robyn Sue Goldman hit the streets of San Francisco in 2008 with a Radio Flyer wagon, a liquid nitrogen infusing machine named “Kelvin” and a passion for ice cream.
Now located in a custom built recycled shipping container in Hayes Valley, Smitten Ice Cream’s philosophy is to make every scoop from scratch, from raw ingredients to ice cream in about a minute.
And how do they do this? A mixer that uses liquid nitrogen. “Why liquid nitrogen? Because it is super cold (-320 degrees F or 76 degrees Kelvin), and a lower ice cream-freezing temperature, results in smaller ice crystals…. And smaller ice crystals mean a creamier texture for the finished ice cream. Our mixer was specially designed to make the smallest ice crystals possible, which results in a mouthwateringly smooth and delicious ice cream for you!”
No preservative, no additives, no nothing…just the freshest, simple, natural, local seasonal ingredients.
If you love ice cream…“Prepare to be Smitten”