Bringing science to the art of making ice cream is -301°F!, a new ice cream parlour in Bandra, that uses nitrogen to freeze ice cream in front of your eyes. Does it work beyond the gimmick?
Tiramisu Sundae
-301°F!
Food: Innovative
Service: Good
Ambiance: Lab-style
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Four years ago, we had our first go at nitrogen-frozen ice cream at a nitro ice cream parlour in Fort. Apart from the flood of nitro smoke, we didn’t quite enjoy the experience, as the ice cream was watery.
Tiramisu Sundae
A new entrant to attempt this technique is -301°F!, located on Bandra’s busy street off Linking Road. Apart ice cream served incones or cups fronze live before you, the parlour also offers cremelettes, which are prepared over a counter below freezing point .
Eager to sample their menu, we ordered for a Peach Creamlette (Rs 95) and a Chocolate Hazelnut Nitro (Rs 90). Peach turned out to be a smart choice as it came packed with fresh, tangy flavours that merged perfectly with the creamy ice cream rolls. The chocolate offering was lacklustre with very little chocolate to taste, the hazelnut was in the form of just a sprinkling on top; there was no real standout flavour except for a milk powder-ish overdose.
The creamlettes are hand rolled after the base is frozen, Peach Creamlette
Next, we ordered a Tiramisu Sundae (Rs 170) and a Peanut Butter Nitro (Rs 90) in a waffle cone (Rs15). This time the nitro ice cream was a hit. It had the perfect creaminess, and tasted every bit like real peanut butter out of a jar. The sundae looked appealing but didn’t pass with flying colours; the cream cheese creamlettes tasted bland while the tiramisu scoop seemed to taste a bit like alcohol, surprisingly. The lone saving grace was the sponge cake at the base that we’d order even on its own.
Peanut Butter Nitro
We will return to -301°F for its fruit flavoured creamlettes. While they seemed to be drawing in the crowds, we hope they get some of their flavours sorted out. As for the consistency of the ice creams, we have no qualms.
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