Jaunted

At £3.95 a scoop, this is an expensive treat, but remember, you’re paying for some science theater here too. Taking his inspiration from the molecular gastronomy of chef Ferran Adrià, Ahrash will also tell you that using nitrogen in this way prevents ice crystals from forming and diluting the flavors, so the ice cream he makes is creamier and richer, with more intense flavors.

Good thing, too, because the menu is often limited to just three options including Madagascaran Vanilla, Valrhona 66% chocolate, and a special of the day (buttered popcorn the day we visited the lab), so don’t think about getting picky. You can, however, have a choice of toppings spooned out of glass beakers.

Fitting in perfectly with its slightly edgy, bazaar-like surroundings in the Camden Lock Market, the shop is done up in cheerfully bright colors. Each ice cream scoop is made to order, and it’s such a popular spot, that on weekends they warn you the wait can be up to half an hour, so they have a couple of swings to lounge on outside the door as you wait and watch the crowds of hipsters wandering by on their shopping errands.

Chin Chin has proven such a novel idea that it’s even been featured in the Financial Times. To hear what’s going on there these days, you can like them on Facebook or follow them on Twitter.