This past winter, sisters Ashley and Christina Cheng opened up SPUN, Austin’s first liquid nitrogen ice cream shop. Their ice cream begins with non-GMO, hormone-free, grass-fed dairy from Liberty Dairy (Hico, Texas) plus fair-trade chocolate and organic, local produce. Each serving is spun to order with liquid nitrogen, which produces more condensed ice crystals, resulting in a smooth and ultra fresh frozen dessert. Christina, a trained pastry chef, incorporates her expertise into toppings like citrus confetti, corn cookie crumble, caramel popcorn sprinkles, Earl Grey shortbread crumble and Meyer lemon curd. While vanilla bean and dark chocolate are always on the menu, two other flavors rotated quite frequently—and one is always dairy-free. Right now, enjoy salted caramel topped with a salted chocolate shell, peanut brittle and brown butter powder.
|Venue name:||SPUN Ice Cream|
1912 E 7th St
|Cross street:||at Chicon St|
|Opening hours:||Sun-Thu 12:30-10pm; Sat, Sun 12:30-11pm|
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