New City Microcreamery
4.4 (969)dessert_shop
4.4 (969)In Central Square, this shop uses liquid nitrogen to freeze scratch-made bases into exceptionally smooth, chewy scoops.
Description
Bases and mix-ins are made in-house, developed with real ingredients over an 18-to-24-hour modified gelato process. Freezing at -300°F keeps ice crystals exceptionally small, followed by an overnight hardening in deep freezers that transforms the initial soft-serve consistency into traditional New England chew.