After years of exclusively serving the purposes of Belgian Timecops looking to split-kick a man's arm off, liquid nitrogen is now aiding your brain freeze at What's The Scoop?, an often-boozy ice cream parlor in which ice cream chefs (real thing!) create traditional and bizarro flavors almost instantly by combining liquid cream with liquid nitrogen
That chemical reaction comes in handy when freezing alcohol in flavors like Maple Jack Bacon Brittle, Tennessee Honey w/ bourbon & housemade honeycomb candy, and the limey Tequila Mockingbird, the real Jem of the bunch. Other flavors make up for their low ABV with weirdness, such as Pumpkin Spice Pecan Brittle, the fruit/habanero Peaches & Scream, and Peanut Butter Curry, a flavor that's way more palatable when it's not singing "Time Warp"
All those bad boys are served in cones made of fortune-cookie batter and topped with blow-torched marshmallow cream, or as sandwiches with dunking-friendly caramel buckets that come with your flavor of choice and two fresh-baked cookies, enough consumption of which will have you relegated to a
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