Alternative Eats: N2 Gelato

White mist disperses over the countertops and staff move behind the haze in lab coats, like some 80’s sci-fi flick, controlling shiny mixers... Something is cooking but what is it? Actually, it’s the polar opposite: it’s freezing (oops, have we given too much away?). Within half a minute, the vapour evaporates leaving an icy chill in its wake, and what emerges from those mysterious spinning machines? Ice cream. This is N2 Gelato, the latest food craze in Shanghai: liquid nitrogen ice cream.

N2, is in its early, blossoming stages, Yifeng Lin (“you can just call me Lin”, 
he tells us warmly) and his partner Jack reuninted in Sydney, where Lin first came across this unique gelato. Lin learnt how to make this special ice cream, and then seized the opportunity to start a business with Jack and share their passion for ice cream in China. While this type of gelato is popular in the States and in Australia, in China, it’s relatively unknown.

Aside from the shop, in Jing’an which has been going for the past year, N2 Gelato often pop-up at events across the city, something Lin confesses to be exciting for them as they get to be at the heart of the action, and obviously they delight crowds with their frozen desserts (did you see the queue for N2 at DAFF?! Well, it was long).

It seems everyone wants a piece of this gelato-nitrogen action. As you’ve probably gathered, this is no ordinary ice cream
- it’s a little bit special. The theatrical elements which contribute to the making, as well as the whole science-lab thing they have going on, are both major parts of the N2 experience, but the wacky flavours are also an enticing aspect as N2 brings out mind-bending tastes like avocado & sea salt, peanut butter & oats and bacon & chips.

Price per scoop starts from RMB 30, which isn’t so cheap, but it’s the overall experience that you pay for, and we’re pretty certain you won’t be disappointed. When Lin first tried the gelato in Sydney, he was 
so inspired by how cool and playful it was that he has now made it his mission to instil this feeling in his own customers. Dat gelato buzz.

Without getting too scientific, the 
use of liquid nitrogen is not only for theatrical purposes, it actually enhances the consistency of the dessert, giving it
a silky texture that you don’t get with typical refrigerated gelato. This is because the nitrogen freezes at such a rapid rate that it eliminates ice crystal formation, creating a creamy smooth texture in less than two minutes. Furthermore, the ultra- quick freezing technique ensures optimum freshness and although it is served at the ideal temperature, you’ll have to eat it quick because it melts fast.

At N2, flavours change weekly so the excitement is never lost, and for those of tradition, never fear, because there are still the traditional, unwavering flavours that will remain solid and comforting fixtures on the menu.

Go on, we dare you to excite your taste buds.

N2 Gelato Lab. 1788 Nanjing Xi Lu, near Huashan Lu. Tel: 150 0216 2367