Spun Ice Cream officially opens today starting at noon. Fresh milk and cream are cooled by spinning with very cold liquid nitrogen in a mixer, leaving a billowing cloud of smoke. This all results in creamier, richer ice cream. The liquid nitrogen pipes were installed in October.
Eater photographer Robert Lerma checked out the bright space. The daily menu, including toppings and specials, will be written out on the large chalkboard wall. Four mixers will constantly churn out the made-to-order cups of ice cream for customers. The few seating arrangements include two benches and four stools. The opening ice cream flavors include the house combination Crackerjack, made with kettle corn ice cream, peanut molasses brittle, caramel popcorn sprinkles, and brown butter powder.