Hong Kong’s Hottest “Molecular Ice Cream” – Now with Lava Custard Bun Flavor

▲Molecular ice cream looks no different from regular ice cream.

Reported and photographed by You t
ru / Hong Kong
 
Molecular cuisine often comes with a steep price tag, but in Hong Kong, there’s a wildly popular “molecular ice cream” shop that highlights local flavors. Thanks to the use of large amounts of liquid nitrogen during production—creating a dramatic cloud of smoke—the shop frequently debuts surprising new flavors, making it one of the must-visit dessert spots for travelers in Hong Kong.


▲The molecular ice cream made by %Jiahui Xumuchenzhong, %which is very popular among tourists and is deeply loved by them.%


Only four flavors of molecular ice cream are offered at a time, focusing on local Hong Kong tastes and changing periodically. All orders are made fresh to order. Once customers place their order, the staff pours the ice cream mixture into a mixing bowl using liquid nitrogen at minus 196 degrees Celsius while stirring. The entire ice cream-making area fills with fog as the liquid nitrogen is poured in. After continuous stirring, the ice cream solidifies.