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Creamistry04

Creamistry’s Cotton Candy Blueberry ice cream with marshmallows. Photos by Brian Addison.

Walking into Creamistry—Belmont Shore’s newest business—you’ll be welcomed by an overwhelming amount of greetings and a massive tank with pipes galore connected to it on your right. Even beyond the heavy dose of hellos and the elephant in the room, that’s probably not what you’ll notice first. You’re more likely to be more captivated by the falling cascades of foggy liquid nitrogen, bursting out of stand-up mixers churning everyone’s favorite frozen concoction: ice cream.

Creamistry06-2While the sounds of popular songs accompany America’s most popular dessert, you can spend some time with Richard Kwak, the man who helped opened Creamistry’s two other locations in Irvine and Cerritos.

The guy is unquestionably enthusiastic about what he offers—and there’s a reason why. Using liquid nitrogen (at -320 degrees) to create ice cream, the cream flash freezes and causes the milk particles to remain as small as possible, which in turn creates a creaminess that is unparalleled.

Using liquid nitrogen in the name of ice cream is nothing new. 1987 brought on Dippin’ Dots thanks to SIU Carbondale grad student Curt Jones. iCream in Chicago is largely considered one of the best ice cream parlors in the nation. And when was it founded and by whom? The first recorded use of the method was in 1901 by Agnes B. Marshall according to Hervé This’s Kitchen Mysteries: Revealing the Science of Cooking.

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Of course, this doesn’t mean Creamistry doesn’t face its battles and omens. It is housed in the same location that Cold Stone Creamery folded at, 4725 E. 2nd. Across the street is the always-packed (and healthier) Yogurtland along with gelato offerings from Aroma di Roma. And at $5.50 for a small serving (with toppings being a buck a piece), this is definitely not a cheap craving.

Kwak, however, is not fazed by such deliberations. For him, Creamistry’s made-to-order servings with a plethora of options will score customer after customer.

Creamistry08After all, while traditional ice cream takes some 30 or 40 minutes to make, liquid nitrogen-based ice cream comes to you within minutes for a freshness that is incomparable. Add onto this your two cream options—the parlor’s signature blend or an organic Straus Farms cream—as well as a sorbet base made by Dole, and you’ll understand Kwak’s confidence.

Perhaps most grueling, beyond the price point, is the taxing task of whittling 50+ flavors down to one to fill your cup. When I say grueling, I mean it: Creamistry has a knack for bringing out every craving imaginable. Captain Crunch flavor? Check. Nutella? No longer just for dipping and spreading. Churro? Cinnamon Toast Crunch? Thai tea? Cotton candy? Taro? Cookie butter? Matcha [pictured above with mochi balls]? Red bean? Black Sesame (which offers you a rice-y, almost savory concoction with a hint of sweet [pictured below])? Candied bacon? Checked. All of ‘em.

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The Black Sesame ice cream.

The flavor lives up to its promise: creamy, decadent and filling—I wouldn’t suggest anything but a small as looks are deceiving with Creamistry—but that price point could drive away skeptics.

Penguins in the 80s. Ben & Jerry’s in the 90s. Cold Stone in the 00s. Creamistry forever? Forever ever? We shall see.

Creamistry Belmont Shore is located at 4725 East 2nd St. It is open daily from 11AM to 9PM.

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