Advanced Studies in Creamistry


Fans of this blog may remember my ice cream phase from 2011. This was a gloriously unhealthy period kicked off by the purchase of an ice cream maker and the cookbook The Perfect Scoop. Readers at the time told me that an ice cream maker would just sit on my shelf and collect dust, but they were wrong. It was put to major use for six months and THEN relegated to the shelf to collect dust. i stopped because I was being way too unhealthy, but oh, the memories from that time are vivid and wondrous. I learned so much over those months. For instance, did you know that ice cream is quite possibly the worst thing you could ever put into your body? Of course you did. Watching the cups of cream, then sugar, then egg yolks go into the batter is nothing short of a shameful experience, but you know, it’s what needs to be done. But I digress.

Back to the learning part. As a one-time ice cream expert, I learned about the freezing process. Sugar content, for instance, is a key component. Too much sugar, and the ice cream will melt almost instantaneously. Too little, and it will be hard and crystalline. (Don’t quote me on that: I could possibly have the sugar situation reversed). Oh, and freezing that ice cream? It’s a whole process. First you have to freeze a special cylinder for at least 24 hours; then you have to chill the ice cream batter overnight, and then, only then can the ice cream churning begin. The point is that making ice cream is a long, unhealthy process (but oh so delicious).

This is where Creamistry, a new Beverly Hills ice cream shop, comes into play. Gone are the vats of batter, quietly chilling in the fridge. Instead, Creamistry offers customizable ice creams from scratch, made in seconds via liquid nitrogen. But is it actually any good? Keep reading to find out…

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