Liquid nitrogen ice creams. Yes you heard it right. The technique of using liquid nitrogen to make ice creams from scratch has come to Bandra. Nice Kream is located just beside Wok In The Box at Carter Road. With no home deliveries and no seating, standing and eating is the only option.
ITALIAN COOKIE WITH COOKIE DOUGH (INR 120)
With the creamy base, the ice cream just tastes like the cookie dough. Yellow in color and great in taste, this is highly recommended for cookie lovers. The texture of the dough is velvety and every bite just makes you eat another one.
WHISKEY MISTY WITH PEANUT BUTTER (INR 155)
Being a whiskey lover, it was impossible for me not to try this flavor. Having whiskey with peanuts is very common. but imagine a whiskey flavored ice cream with peanut butter. A mild flavor which hits the palette the moment you take the bite. Disappearing in seconds, the divine taste of the peanut butter takes further control. This one is my personal favorite. The peanut butter acts like the icing on the cake and the combination works really well.
PASSION FRUIT WITH SPECIAL MIX INS (INR 120)
With every bite tasting like the fruit, the passion fruit ice cream was way better than what we expected. The special mix ins were chocolate coated cherries, blueberries and raspberries. It is a complete treat for fruit lovers. Everything from the texture to the creaminess is perfect in this one.
BELGIAN DARK CHOCOLATE WITH BROWNIES (INR 100)
Bitter, bitter and extra bitter, just like how you would want a Belgian Dark Chocolate ice cream. The brownie pieces were equally soft and crunchy at the same time. On our request he even used the brownie as a garnish. Chocolate with brownie, this combination never goes wrong, neither did this one.
Hats off to the chef in handling the liquid nitrogen with utmost care. The temperature of the liquid nitrogen is -196° C and handling it is no joke. The sauces given in the syringe completely contrast most of the flavors , even improving the visual aspect of the ice cream.
PUBLISHED BY AKSHAY LALCHANDANI Writer|Intense Foodie|Explorer