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What's so special about the ice cream served at Irvine's new specialty desert location Creamistry?
It's simple. The secret is in the science.
The Chemistry of Freezing
When you arrive at Creamistry, your ice cream is not sitting in a freezer waiting for you.
The magic happens in minutes, when fresh cream meets liquid nitrogen.
Specially trained Creamologists inject liquid nitrogen into the mixing bowl and combine it with ice cream mix. The liquid nitrogen evaporates in a cloud of cold vapor smoke. Within seconds, the liquid nitrogen has vanished and you're left with fresh, creamy, indulgent ice cream.
Rapid Freezing Does the Trick
Traditionally ice cream is made in a batch freezer which takes about 30-45 minutes to freeze cream into ice cream.
Because liquid nitrogen is so cold, the milk particles stay very small and don't form into ice crystals. The result is the freshest possible ice cream with an ultra smooth, creamy texture.
The sleek, clean interior of Creamistry looks a lot like a laboratory, except the beakers and glass jars are filled with syrups and sprinkles.
It's the perfect place to experiement with inifinite sweet possibilities...
The procedure is easy to follow:
First, select one of the ice cream bases; premium, organic or sorbet.
Next, choose an ice cream flavor. Play it safe with Chocolate or Vanilla Bean. Think out of the box with Salted Caramel or Pina Colada.
Finally, top off your new concoction with something sweet, like fresh bananas, Reece's Pieces, or Cherry Drizzle.
With over 50 flavors and 50 toppings, you can create a new invention on every visit.
Only in Irvine.
Owners Jay and Katie Yim first encountered the texture benefits of rapidly frozen ice cream on a visit to Seoul, Korea. The couple brought the technology to Irvine and opened their only store in September of 2013. They hope to expand and open new locations in the future. But for now, the store at Crossroads Center is the only place in Orange County where you can sample the creamy treat.
3972 Barranca Parkway #D.
Irvine CA 92606