Quick Bite - Lab Made Ice Cream

Lab Made is a place I've wanted to try for a while, and I finally made it on a lazy Sunday afternoon. And yes, I eat ice-cream in all temperatures. Back in Chicago, when it was -30C out, I would go to Cold Stone with friends and we could eat our ice cream without any fear it was going to melt!

Ice Cream in progress

The selling point is that Lab Made makes the ice cream in really small batches with a Kitchenaid mixer, the ice cream base, and a dash of liquid nitrogen. 

Flavors in rotation

There are four flavors a rotation, and this time (January 4 - 20) it was Custard Bun, HK Crispy Toast (with PB Sauce), Super Lemon Meringue Pie, and Purple Rice. Purple Rice was $39, the rest were $44. We had Custard Bun and Super Lemon Meringue Pie.

Super Lemon Meringue Pie and Custard Bun Ice Cream

I think the highlight of both ice creams was the texture. It was very smooth, but it did melt quickly. The Custard Bun was very creamy, and had a nice custard flavor, but a bit too sweet for me. There were specks of hard egg yolk, which does show they used egg custard, but it detracts from the smooth texture. The Super Lemon Meringue Pie had a clean lemon flavor, not very heavy like Custard Bun. They added a sprinkle of small meringues, which were okay.

A bit of a gimmick, I know, but fun nonetheless. You can keep a track of what flavors they're featuring on their Facebook page. I think I'll stop by again when I see other interesting flavors.

Lab Made
No. 6 Brown Street, Tai Hang, 2670 0071