I had told myself I shouldn’t be eating ice cream after my over-indulgence in New Zealand but there I was, staring at the chalkboard of flavours for a really long time at N2 Extreme Gelato.
My curiosity as to how they made their gelato using liquid nitrogen had been answered, as their “scientists” were busily working away at the front of the shop for all to see and it was now time to walk away.
That was until the kind staff offered me a couple of tastings of recently made ice creams. I tried the White Chocolate and Whatever (white chocolate gelato paired with whatever was on hand) as well as the Grey Soybet (soy milk infused with French Earl Grey tea), which I wished I had bought, but ended up purchasing the Buttered Popcorn.
The popcorn flavour was subtle but authentic, even down to the corn hulls being stuck between my teeth. It melted quite quickly but that wasn’t too much of a problem.
N2 Extreme Gelato’s menu changes all the time, when I checked today I saw they had made a flavour called Walrus Delight (Psychedelic Rose Gelato with Pistachios & Chocolate Chips). If you like to try different and experimental flavours, with natural ingredients, then this is the place for you.
N2 Extreme Gelato
43/1 Dixon St
Sydney, NSW 2000
Explore!Adelaide afternoon tea Auckland bakery breakfast cafe cakes chocolate cocottes crepes degustation devonshire tea eclair eclairs fine dining French galettes gelato Greek ice cream Italian Japan Japanese lamb lickable lift macaron markets Miyajima Modern Australian molecular gastronomy museum New Zealand oysters Paris Perth recipe book Rotorua scallops scones seafood steamed buns Sydney tapas Taupo window displays