Sisters Ashley and Christina Cheng plan to open Spun Ice Cream at 1912 E. Seventh St. in early 2015. The shop will specialize in scratch ice cream, made to order using the culinary power of liquid nitrogen. Visitors can watch as ingredients are transformed into ice cream under the force of liquid nitrogen that is negative-321-degrees Fahrenheit. Spun will also offer home-made toppings like Texas pecan brittle, old-fashioned pie crumble and candied citrus confetti.
“The beauty of using liquid nitrogen is that the science goes into the process of making the ice cream and not into the ingredients,” the sisters said in a release. “Because every order is made instantly, the integrity of each ingredient can be maintained without the use of preservatives, emulsifiers or stabilizers.”
Ashley and Christina, who earned a Patisserie and Baking Certificate from Le Cordon Bleu College of Culinary Arts in Austin, are daughters of Chinatown restaurant founder Ronald Cheng. (facebook.com/spunicecream)