The long awaited Creamisty shop soft-opened this past week with lines out the door and into the parking lot. It was quite the show with the modified blenders and the show of vapor gases as Liquid Nitrogen is released into a bowl of cream and making magic.
So let’s talk about the science here for a second, I mean we’re talking about Liquid Nitrogen here. You get a drop of this on your or accidentally get your hand in way of the pour and you could do some serious damage. Now we are seeing the use of Liquid Nitrogen in cooking. Everyone is doing these days. LN is colorless and odorless. I’m not sure exactly if there are any side-effects of congesting food made with LN, but that can be said for many things these days. So why go the LN method that the tried true method of mixing milk, eggs, cream and flavorings? Everthing is made from scratch is less than a few minutes. No freezer cases of pre made ice cream that has been sitting in an 18 wheeler waiting to get to its destination. You also get a much creamier consistency that regular ice cream. The Liquid Nitrogen is so cold, that when it hits the cream, it doesn’t have time to form ice crystals. Its the lack of these crystals that gives you the creamy delight you have before you.
So let’s also talk about what goes into that bowl. So traditionally, you would make ice cream with milk, cream, eggs, sugar and flavorings. With the magic of the LN, you only need milk/cream, sugar and flavorings. That’s right no egg yolks needed here.
So tonight’s experience was a bit long. It was opening weekend and let’s just say they are still working out the kinks in the operations. The line tonight continually went into the parking long and people stayed in line and did get discouraged. Up ahead towards the front you can see the whisps of vapor coming off the bowls where bowls of creaminess was being made. We were probably in line for a good 48 minutes before we placed our order. Once we placed our order, it was another 15 minutes before our order was ready. People in line got to watch the workers working these modified Kitchenaid mixers with a Liquid Nitrogen valve system that would release LN into the metal bowl. Workers at the beginning of the work line would pour a mixture of milk/cream, simple syrup and flavorings into a metal bowl. The flavorings were in various “beakers” that helped continue the theme of “chemistry”. The metal bowls then travel to a staging area where another worker then prepares any mixings that need to be added after “creaming”. The bowls then travel to the mixers and they go through a 45 second to one minute spin with several applications of Liquid Nitrogen. Once it has reached the correct consistency, the mixer stops and the worker scoops your order into a cup.
After was all was said and done was it worth it? I thought so. I ordered a salted caramel cream base with toasted almonds. Ny niece had cookies and cream, while my nephew opted for the cream cheese base and fresh strawberries. I have to say that it was very creamy. The only thing that hurt that creaminess was the wooden spoon they served with the ice cream. You have this ultimate creamy concoction and then you ruin it with a wooden spoon that doesn’t slide along the tongue…
Take the time to make it over to Creamistry if you can. I’d advise going during the week and during the day time with lines will be the smallest. If you have kids it’s a great science field trip. In addition to ice cream, they also can make shakes.
They haven’t announced their official grand opening date yet.
3972 Barranca Parkway #D
Irvine, CA 92606