SCIENCE CREAM CARDIFF
Owner Carly Karran brings ice-cream making into the 21st century at this innovative parlour. Wearing protective goggles and a lab coat, she blasts the cream mix with -321C of liquid nitrogen to freeze it in seconds. The resulting product is smooth and velvety, while the clouds of dry ice billowing out of the mixer makes for great theatre. Flavours range from classic vanilla and fresh strawberry to ‘experiments’ like bacon and egg, with its custard ice cream, candied prosciutto, maple syrup and sea salt.
Brown-butter caramel with honeycomb. sciencecream.co.uk