edible notables
COLD COMFORT
Sub-zero ice cream will make you melt.
WRITTEN BY NORA HESTON
PHOTOS BY CANDICE NYANDO
Looking for a creative way to stay cool this summer? Try an interesting dessert now offered in Reno: sub-zero nitrogen ice cream. It not only helps to beat the heat, it’s also a fascinating science experiment that plays out right before your eyes.
Dining room captain John Sanchez is noted for his artistic tableside preparations of steak Diane, shrimp scampi, Caesar salad, and café diablo at Atlantis Steakhouse. And now he prepares one of the property’s newest offerings, cryogenic “sub-zero” ice cream, made freshly for you, at your table.
Chira Pagidi, director of food and beverage, dreamed up the idea, complete with a dramatic presentation in which patrons can watch the liquid nitrogen fog spill over the preparation cart and savor the smooth texture only nitrogen ice cream has to offer. Pagidi says the tableside preparation makes guests swoon in awe. So which creamy flavor do you choose? The options are almost limitless, with concoctions such as an exotic combination of pistachio, saffron, and rosewater; white chocolate and raspberry; or orange Creamsicle. If you enjoy experimentation, gamble on the decadence of Kahlua and coffee or peaches with bourbon, a special treat allowed by the nitrogen’s ability to freeze alcohol.
As an added touch, you may select from six bases, countless flavor combinations, and 35 different “mix-ins” to design your own personalized ice cream from bottom to top, literally. This means a combination exists for just about everyone, including those with picky taste buds or dietary restrictions.
What’s even better is that because the ice cream isn’t widely offered in Nevada, the cold creation offers an exclusivity for which foodies often yearn. It gives you the chance to tell your friends about the new dessert you tried, of which they haven’t yet heard.
According to Pagidi, making this sub-zero nitrogen dessert involves flash-freezing the ice cream to a mind-boggling -321 degrees F. The quick freeze creates smaller ice crystals, and, ultimately, a smoother ice cream.
The best part? There are no long wait times to get your hands on this decadent dessert. Whereas regular ice cream takes an average of 30 minutes to churn into the right consistency, this frozen treat requires only minutes to freeze, providing instant gratification.
Nora Heston is a freelance writer who lives and eats in Reno. Dessert is her favorite part of a meal.
Ready to order some sub-zero ice cream?
Here’s where to find it:
Atlantis Steakhouse
Atlantis Casino Resort Spa, 3800 S. Virginia St., Reno
775-824-4430, http://www.Atlantiscasino.com/dining/atlantis-seafood-steak-house
Open 5 – 10 p.m. Wed. – Sat.
Find a video on the process, at https://ediblerenotahoe.com/blog
