San Francisco: Smitten Ice Cream
I'd tried to go to Smitten over the summer, but was crushed to find it closed when we walked up (after taking forever to find parking too). I was given a second chance over winter break during Fat Fun Day. It was open this time. Thank the Lord:
The setup is really basic at Smitten. One shipping container, a counter, a couple of one-of-a-kind ice cream machines, a covered patio of sorts, and Smitten is open for business.
What makes Smitten so special is that every ice cream is made to order from scratch. That's right. You can watch as they pour in the milk and the sugar and whatever crazy combos they can come up with. Nothing artificial at Smitten, oh no. There are three ice cream machines, each responsible for a different flavor:
Even cooler, the ice cream is created via liquid nitrogen. Gotta love the spooky mist. Very San Francisco-esque:
We ordered three of the four flavors of the day. There was the TCHO chocolate:
The texture was to die for. Like pudding almost.
The salted caramel:
And the Meyer lemon with cookies:
I was hoping for something a bit more tart, but it turned out to be milky. A little too milky for my tastes.
What really stood out for all of us was how smooth the ice cream at Smitten was. Smitten's patented ice cream machine (called the Kelvin) is specifically designed to maximize creaminess. There was a huge poster explaining how using liquid nitrogen leads to smaller ice crystals, but I was too busy moaning over the ice cream to read carefully.
Ah, well. Science was never my forte. Eating ice cream, on the other hand, is a special talent of mine.
Smitten Ice Cream
432 Octavia St
Ste 1A
San Francisco, CA 94102
(415) 863-1518
http://www.smittenicecream.com/
The setup is really basic at Smitten. One shipping container, a counter, a couple of one-of-a-kind ice cream machines, a covered patio of sorts, and Smitten is open for business.
What makes Smitten so special is that every ice cream is made to order from scratch. That's right. You can watch as they pour in the milk and the sugar and whatever crazy combos they can come up with. Nothing artificial at Smitten, oh no. There are three ice cream machines, each responsible for a different flavor:
Even cooler, the ice cream is created via liquid nitrogen. Gotta love the spooky mist. Very San Francisco-esque:
We ordered three of the four flavors of the day. There was the TCHO chocolate:
The texture was to die for. Like pudding almost.
The salted caramel:
And the Meyer lemon with cookies:
I was hoping for something a bit more tart, but it turned out to be milky. A little too milky for my tastes.
What really stood out for all of us was how smooth the ice cream at Smitten was. Smitten's patented ice cream machine (called the Kelvin) is specifically designed to maximize creaminess. There was a huge poster explaining how using liquid nitrogen leads to smaller ice crystals, but I was too busy moaning over the ice cream to read carefully.
Ah, well. Science was never my forte. Eating ice cream, on the other hand, is a special talent of mine.
Smitten Ice Cream
432 Octavia St
Ste 1A
San Francisco, CA 94102
(415) 863-1518
http://www.smittenicecream.com/
Comments
Post a Comment