Scoop uses liquid nitrogen to make ice cream

Downtown Palo Alto’s University Avenue has its fair share of ice cream shops, but Scoop Microcreamery does not serve the typical run-of-the-mill ice cream.
Now occupying Häagen-Dazs’ previous site between Sushi Tomo and Steam, Scoop made its debut in late September. Created by a New Jersey couple, Dave and Cindy Somasunderam, Scoop utilizes the unique method of using two large liquid nitrogen tanks to make ice cream by freezing it at minus 321 degrees Fahrenheit. Such a method is said to create a denser and creamier texture than the conventional churned ice cream.
The new dessert destination has a small and narrow interior, with only a few seats in the back, as well as three or four tables outside. Unlike the ice cream sandwich shop Cream, the small space Scoop resides in does not host an endlessly long line.
Prices range from $4.50 for a small scoop, all the way up to $5.75 for three scoops. All toppings are $0.75 each. Although prices are on the expensive side, Scoop makes up for it with its delicious flavors. There are not as many flavors as usual ice cream shops, but the recipes are all homemade by Cindy Somasunderam.
The Maple Bacon has a unique combination of the sweetness of maple and the saltiness and much loved taste of bacon. The Vanilla Bourbon with Salted Caramel melts on your tongue with a taste that’s not too sweet and not too bland — the perfect blend. All ice cream flavors have a smooth and creamy texture that truly encompass the method of liquid nitrogen ice cream.
The shop has a pleasant environment with a friendly staff and mouth-wateringly delicious ice cream. Scoop is definitely a shop to check out when you are in the area.