New City Microcreamery @ White Mountain
4.3 (506)dessert_shop
4.3 (506)Liquid nitrogen freezes house-made bases at -300°F to create remarkably smooth scoops with a classic New England chew.
Description
Bases and mix-ins are prepared in-house across an 18- to 24-hour modified gelato process with real ingredients and a secret blend of sugars and stabilizers. Slowly folding in liquid nitrogen keeps crystal formation exceptionally small for a silky mouthfeel, before an overnight rest in deep freezes allows the batch to transition from soft-serve consistency into its finished form.