Is it ice cream season yet? With temps currently in the 70s and 80s, I say it is. Then again, I’m a perennial ice cream consumer and I consider FresYes to have ice cream weather 362 days a year (three days a year maybe it’s too cold).
Recently, and finally, I made it over to Creamistry in Clovis. The shop, located at the northeast corner of Herndon and Willow, has been wowing customers since July. Here’s why: It’s an ice cream shop with a chemist’s twist – the ice cream transforms from a liquid to a solid right before your eyes.
What Makes Creamistry Different
The key ingredient for this molecular magic is liquid nitrogen. At Creamistry, the experience of watching the ice cream freeze is as good as the ice cream itself. Lots of nitrogen mist rolls over the counter – the last bits of evaporated liquid nitrogen escaping from the ice cream mixing bowls – and it gives things an exciting vibe. It’s definitely a unique experience for an ice cream parlor.
The menu at Creamistry is pretty extensive. You can order from four different types of bases, including a non-dairy base of coconut milk and a sorbet base. As if deciding on a base isn’t hard enough, there’s about 11 billion topping and mix-in options. There’s also specialty options and coffee drinks. Honestly, I’d recommend studying the menu in advance so you don’t stand at the counter slack-jawed like me.
I ended up going with the “French Toast Crunch” flavor. Basically, it was breakfast cereal mixed into my freshly made ice cream. Yes, it sounds totally weird, but my husband LOVED it. And having freshly frozen cereal-flavored ice cream made while billows of liquid nitrogen waft through the air is the type of thing I live for, so I found the experience to be a success.
Creamistry is definitely a place to go if you want a unique experience mixed in with delicious ice cream. It is a bit more pricy than a typical ice cream parlor – about 7 dollars or so for a cup. Also, the place can pack out pretty quickly since it takes a while to create the ice cream. However, I didn’t mind waiting, since it was fun to watch the process and that’s part of what you pay for. Of course, if you want to grab ice cream on the run, they do offer to-go pints already made.
I’ll definitely be back to Creamistry. In fact, I already have a plan for the next time I go: strawberry ice cream in a chocolate bowl with whipped cream on top.
Have you been to Creamistry? Do you have any flavor suggestions? Drop them in the comments below.
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