At the Smitten ice cream shop in San Francisco, owner Robyn Sue Fisher blends a few ingredients together and freezes them with liquid nitrogen before serving the treats to patrons, a process that allows her to leave out the traditional binding ingredients such as gums and egg yolks. "Knowing there are only a few ingredients makes me feel like I can indulge," customer Claire Kensington said. "[I]t is a different texture than any other ice cream, it feels like a new experience, like a new treat."

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