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Foodie Blogs: Am I Really Eating Liquid Nitrogen?

Foodie Blogs: Am I Really Eating Liquid Nitrogen?

I am not a foodie by choice, but my amazing husband, who is the ultimate foodie, introduced me to this food-obsessed phenomenon when we first got married, and I’ve been hooked ever since.

When the average couple goes on vacation, they plan out what they want to do to explore their new surroundings. We plan out what we want to eat. Food is an amazing experience. It’s an art of it’s own. There is so much love and creativity that goes behind amazing culinary creations. In fact, people spend years trying to perfect their dishes to satisfy their desire to make others happy.

Smitten Ice Cream is a local establishment I always visit when I am in San Francisco. It is a very unique place that provides flavor and just the right amount of food entertainment for its customers to keep us wanting to come back for more. Their ice cream is churned to order with liquid nitrogen. Not only is it cool to watch the fog fuse over your head, but their product really delivers.

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Their ice cream is churned to order with liquid nitrogen.

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You can’t get a product like this anywhere else in the world, because the founder of Smitten Ice Cream, Robyn Fisher,  has patented the machines that creates the awesome concoction.

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Not only is it cool to watch the fog fuse over your head, but their product really delivers.

Fisher worked with an engineer at the Stanford Business school to develop the machines, and spent a lot of time studying the science behind this cold, creamy delight.  The ice cream is smooth and literally melts your heart from how good it is.

If you’re in the area, or planning a visit to the City by the Bay, make sure you put them on your foodie list of must tries, and prepare to get lost in a fog of ice cream dreams.

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