Ice cream isn't exactly a winter warmer, but when it's made right in front of you by scientists and with liquid nitrogen you know it's something you have to try, whatever the weather.
I visited this unique parlour in Castle Arcade just before Christmas, when eating three puddings in one day was considered normal and replacing lunch with ice cream was just another celebration of the season. Craig and Alicia ordered a chocolate orange cookie concoction and I watched and took photos of the geeky-cute men making ice cream in a matter of minutes right in front of us. It was very cool.
Made with fresh, local ingredients, the ice cream is whipped up in these food mixer type machines – I'm sure they're much more technical than that – and -6° liquid nitrogen is added to turn the cream into ice cream. The white smoke billowing out of the bowl added to the science-lab atmosphere, without it feeling clinical at all.
I worried that the focus on this novel idea might detract from the
product itself, but the ice cream was fantastic. It was rich and creamy,
not too sweet, and full of flavour, and the cookies were crispy-chewy-delicious too. 
Is this the latest gimmick doomed to fail? I hope not. Science Cream is fun, cute and the product tastes great. Unsurprisingly, it's a little on the pricey side, but you get what you pay for and more. It's the whole experience – the aesthetic of the place, watching the ice cream being made right in front of you, the scientists in white lab coats. Maybe the novelty will wear off, but this parlour is bound to thrive in the summer months, and I'll be going back for sure, if only to get my fix of that indescribably delectable ice cream.
