Ice-Cream Lab, which serves made-to-order liquid nitrogen ice cream, is opening its first location in Beverly Hills on March 15. "Lab techs" will make your ice cream creations using organic, local ingredients and good ol' liquid nitrogen.
Guests can choose from four flavors and seasonal specialties that will be made with a custard or yogurt base. Once a flavor is chosen, the "techs" will use an ice cream machine that uses liquid nitrogen to freeze the concoction on the spot.
The store is the brainchild of childhood best friends Joseph Lifschutz and Tommy Ngan. Some of their favorite flavors include Angeles Apple Pie, made with cinnamon apples and graham crackers; Blue Velvet Cupcake, made with large chunks of blue velvet cupcake and cream cheese icing; and Salt Lick Crunch, with pretzel pieces, caramel and sea salt. Milkshakes are also on the menu. Prices are $5 for a medium and $6 for a large ice cream and $7 for a medium milkshake and $8 for a large shake.
Ice Cream Lab, 9461 S Santa Monica Blvd., Beverly Hills (310) 795-6505, www.icecreamlab.com. Hours: noon to 11 p.m. Sunday to Wednesday, and noon to midnight Thursday to Saturday.