N2 Extreme Gelato: Liquid Nitrogen Love

Here’s the thing. I love N2 Extreme Gelato. I lined up to have my first cup of gelato frozen before my very eyes when it opened in August last year (the middle of winter; I was rather keen) – and I’ve been a doting customer ever since. After visiting to sample the Valentine’s Day menu this weekend, I thought: what better time than to publically confess my feelings?

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I’ll admit it was the novelty that attracted me at first. Fresh off Heston Blumenthal’s week guesting on Australia’s Masterchef, I was mesmerised by the apparent magic of liquid nitrogen and its conjury in the kitchen. The promise of watching my ice-cream frozen to-order was new and exciting. Not to mention, the Brunswick Street location is an all-too tempting hop, skip and a jump from my house.

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What made me fall in love was more than just novelty, though. The nitrogen vapours that billow from the bowls of N2’s KitchenAid stand mixers are stunning to behold, yes. Even all these months later I still like to stand and watch as those clouds creep along the workbench, swallowing beakers of ingredients soon to join their freshly-churned counterparts. But there are brains behind the beauty, and a cheeky character that hints at N2’s genuine spirit for experimentation and fun with the science of gelato.

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The gelato itself seduces with a magnificently smooth, creamy texture. The rapid liquid nitrogen freezing process – taking just a couple of minutes – means that larger ice crystals don’t have time to develop, and so an incredible silky consistency is achieved. The method also means N2’s gelato can be served at a slightly warmer temperature (a balmy -6°C), which gives an outrageously perfect mouthfeel.

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N2 sure knows how to keep the spark alive, too. The menu changes weekly; an Instagram update of the gelateria’s blackboard-wall illustrations every Friday has often seen me make an instant beeline for Brunswick Street. Whilst devouring new spoils in the simple seating area out back – wooden pallets, astro turf and graffiti opens out to the alleyway beyond – it’s fun to reminisce over another blackboard-wall that lists flavours of N2 past. Notches on my belt include Crème Brûlée (complete with torched top), French Earl Grey Infused Dulce de Leche, Deconstructed Kaya Toast and Lavender and Almond Fed White Chocolate Fudge.

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From the Valentine’s Day inspired menu: ‘My Cherry’s Ripe’ – sour cream chocolate gelato with glacé cherries and coconut, cocoa dusting, dried cherry powder and a warm chocolate syringe | ‘Tira-Miss-You’ – mild coffee custard gelato with a tea and marsala soaked sponge centre topped with a  swirl of mascarpone cream and chocolate flakes.

From the truly experimental (Beer Gelato, or Spam and Mustard?) and the playful, tongue-in-cheek (2 Girls 1 Cup, Your Black Cherry Bush) – N2 is fun, adventurous and downright delicious. It’s an infatuation I’ve surrendered to and I’m ready to shout it from the rooftops. If you’re tempted yourself, just know I’m not the only one vying for N2’s affections! During busy evening periods and warm days, expect to wait 10-15 minutes as the N2 crew fresh-freeze every single customer’s order. It’s worth the wait, and the atmosphere is vibrant and fun. You can get lucky too – this past Sunday afternoon saw a stroll in off the street and straight to the counter. You’ll pay $6 for each gelato, or $8 for the one or two premium creations on offer each week (always a good place to start).

And so ends my ode to N2 Extreme Gelato: may you find love at first lick as well!

N2 Extreme Gelato | 329 Brunswick Street, Fitzroy, VIC 3065
Open | Mon – Sun : 1.00pm – 11.00pm
Cash only.

N2 Extreme Gelato on Urbanspoon

Raspberry & Innocent Bystander Moscato Sorbet

Last summer Mat introduced me to the wonderful world of homemade ice-cream. With the help of his little Sunbeam ice-cream machine, we happily snacked our way through flavours like chai choc-chip, peppermint, espresso choc-flake and cinnamon frozen yoghurt. Despite the soaring temperatures this year, however, we’ve been very lax in pulling out the ol’ Sunbeam bowl from the freezer. Well, no more! I’ve decided I’m determined to churn out some delicious new creations before the season ends. To kick-start it all off, Mat suggested a delicious twist on a Raspberry-Rosé Sorbet favourite from last summer – and so it was. Introducing: the Raspberry-Moscato Sorbet, using our much-beloved Innocent Bystander Moscato.

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David Lebovitz’s The Perfect Scoop is a veritable bible for home-made ice-cream makers, and his Raspberry-Rosé Sorbet was a smash hit in our line-up last summer. The whole thing became particularly memorable when I Instagrammed the latest batch one night and the man himself chipped in with his endorsement:

 

 

On the other hand, this year Innocent Bystander’s famous moscato has become a delightfully refreshing go-to for hot summer nights. If you’re ever in Healesville in the Yarra Valley, you seriously must go to the Innocent Bystander winery and restaurant. It’s a big, beautiful warehouse-style dining hall that feels industrial yet wonderfully warm and cosy – and most importantly, the food and wine is stunning. We visited again over the New Year’s period and finished off a night of indulgence with a glass of the signature moscato – and so the love affair began. It’s sweet (but not so much to set the teeth on edge) and smooth and packs a candy pink punch – and incorporating it into a favourite sorbet recipe was an exciting prospect indeed.

I actually ended up using Lebovitz’s Raspberry-Champagne recipe – it’s very similar, but makes a smaller batch and includes a little water. Being a bubbly wine, I thought the usage of moscato might need to follow this method too. I could be wrong, but I was very happy with the results – so I suppose that’s all that matters! Lebovitz actually encourages experimentation with the sparkling wine used in this recipe – so definitely have a go at subbing in your own favourite bubbly!

This Raspberry-Moscato Sorbet is an excellent expression of Innocent Bystander Moscato – wonderfully fresh and sweet, with a little hint of tartness that tickles the whole mouth.

Raspberry & Innocent Bystander Moscato Sorbet
Adapted from: David Lebovitz’s ‘Raspberry-Champagne Sorbet’, The Perfect Scoop

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Makes approx. 500ml (about 3 little bowls of sorbet). Cup measurements according to American standards.

  • 310ml (1 1/4 cups) Innocent Bystander Moscato
  • 60ml (1/4 cup) water
  • 100g (1/2 cup) sugar
  • 220g (2 cups) raspberries, fresh or frozen (I used frozen!)
  1. Add the moscato, water and sugar to a medium, nonreactive saucepan (I used a stainless steel Scanpan saucepan; anything made of stainless steel or lined with stainless steel is fine!). Bring to a boil.
  2. Remove from heat and add the raspberries to the mixture. Cover saucepan with lid and let sit for at least 10 minutes. This allows the raspberries to soften so that you can…
  3. Pour the mixture through a fine-meshed sieve into a bowl. Use a flexible spatula to press the raspberries through the sieve. This is my favourite part! Keep at it until you’ve pressed through as much juice as you can. Discard the pink lumpy mass of seeds left behind. Give the mixture a little stir to make sure everything is combined well.
  4. Cover the mixture and pop into the fridge until chilled. I left mine for a couple of hours.
  5. Freeze the chilled mixture in your ice-cream machine as per instructions. I use a basic freezer-bowl Sunbeam Snowy machine, and churned the mixture for a good 20 minutes. Because of the alcohol content, it takes on more of a slushie-like consistency – so don’t be too worried if it doesn’t look like it’s freezing enough in this type of machine! It will firm up in the freezer.
  6. Pour sorbet into a container, close and pop into the freezer. I left mine to freeze overnight – though if you’re super keen I’m sure a few hours would do!
  7. Before serving, take out of freezer and let stand for 5-10 minutes (depending on how long it’s been in freezer). Home-made ice-cream and sorbet generally appears to set quite hard, but it softens up quickly and still has an amazing texture.
  8. Enjoy!

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