As we’ve probably mentioned before, we feel so incredibly lucky to live in a city like San Francisco, where we’re surrounded by the freshest produce, awesome culinary talent, and of course some of the best ice cream around!
Case in point, the magic wonder of Smitten’s made-to-order ice cream!
We’re especially in love with Smitten because they use Nomikus to keep their sauces at just the right temperature for best ice cream-eating experience!
We recently stopped by their flagship SF shop for some ice cream (we all opted for different flavors: vanilla bean, salted caramel, chocolate, and olive oil with lavender–all to die for) and couldn’t help but think how we could use Nomiku for more than keeping the sauces perfect for ice cream consumption–how could we actually MAKE ice cream?
Have you made ice cream with sous vide and Nomiku? Let us know! We’d love to get some tips from y'all on how you did it.
Smitten with you too,