Now this is the type of science I could get interested in. n2 Extreme Gelato in Haymarket is a godsend for those of us who are fearful of Asian desserts. You can load up on your favourite China Town special (Mamak, Golden Century or Chat Thai perhaps?), skip the crazy tapioca, jelly, custard concoction and head to this unique Dixon Street gelato bar.

Sydney has a great number of amazing places for those that have a soft spot for gelato. Gelato Messina is all that. The gelato bar at Pompei is amazing and new kid on the block Riva Reno is holding it’s own in the authentic gelato stakes.

However, n2 Extreme Gelato is a whole other story with its take on the Italian dessert . It’s an experiment that is paying off.

What they lack in range (n2 offers about 5-6 varieties at any one time) they make up for in theatrics with every serving of gelato made especially for you with the assistance of a little liquid nitrogen and a handy KitchenAid.

The lab coated assistants at n2 take the flasks of gelato custard, pour it into the stand mixer with associated flavourings, whip it up for a few minutes Heston Blumenthal style and kaboom! Your patience is rewarded with the yummiest, dreamiest, freshest gelato you’ve ever eaten. The owners claim that this is a superb way to make gelato as there is no chance of ice particles forming because of the rapid speed in which the gelato is prepared.

What. Ever. It’s delicious.

Though today I played it pretty safe with the sour cream chocolate and passionfruit flavour (Passion of the Christ), n2 Gelato is known for it’s unique flavour combinations which have to be tried to be believed – Black Salted Caramel, Reverse Maple Walnut, The Three Amigos (Pretzel, Cocoa Nibs & Roasted Brown Rice Gelato. Trust them – they’re scientists.

To celebrate Easter they had a special holiday range including Salty Jesus Juice (Salted Cola and Red Wine Sorbet) and Cold Cross Buns (Just like hot cross buns only colder).

Though with this type of science there is always the risk that the experiment can go a little bit wrong for instance the Mother’s Milk, a gelato of caramel with a hint of bourbon, is far from the best caramel gelato I’ve ever tasted. In fact this gelato tastes like a tin of condensed milk. You’re unlikely to ever experience that sort of clanger at Gelato Messina.

But when it’s good, it’s very, very good and for me, I’d much rather skip the custard tarts and head to n2 Extreme Gelato for your post chinese banquet or after Mamak treat.

Sigh. The wonders of chemistry.

Shop 43/1 Dixon St  Sydney NSW 2000
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