49-50 Camden Lock Place, NW1 8AF
Yes, so the weather is fickle, throwing all too brief sunny spells at us one moment and thunderstorms the next, but the lack of blazing sunshine doesn't mean that we shouldn't embrace summer. It's almost July for goodness' sake, and I think that means that the season's ice-cream count should at least be into double figures. Mine was falling far short of that so, in an attempt to remedy the situation, on Saturday afternoon we duly trotted along to Camden Lock to Chin Chin Labs.
At Chin Chin, the ice cream is made with liquid nitrogen, cooled into the smoothest, silkiest pot of frozen deliciousness you have ever tasted, in flavours Willy Wonka might dream up (watermelon sorbet with chocolate seeds! green grass!), then topped with one of a variety of fantastical toppings (sea salt caramel sauce! heather honeycomb! popping candy!). Apparently there's some science behind the mind blowing texture, and with physicist M and bio-chemist H as my companions I certainly had my bases covered on the scientific explanation front, but to be honest I was too busy spooning green grass ice cream with raspberry sauce into my mouth with wild abandon to listen properly*.
Rain or shine, I'm back there next weekend to add another ice-cream to my total.
* M, H, if you're reading and shaking your heads in an exasperated fashion at arts background Becky - only kidding, I totally know it's because the rapid cooling means the ice crystals don't have time to form.