There’s always a science to making good ice cream, particularly at this Williamsburg shop. Every recipe starts with cream and the flavor infusion of your choice, blasted with liquid nitrogen at -321° Fahrenheit. The end result is an extra smooth, super creamy concoction with an intensity of flavor beyond standard ice cream. You can watch your order being made as a you wait, with the recipe going from one state to another in the nitrogen-blasted blink of an eye. The menu rotates with the season and can feature flavors like camp fire, lychee blueberry and milk biscuits but standards are a mainstay, along with matcha, topped off with green tea Kit Kat bars.
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