- For years, it was an underground
hardcore pastry technique.
We did it in fine dining restaurants
and just never told anybody.
It definitely doesn't form an ice crystal,
so the ice cream's much creamier,
much richer than regular ice cream.
If you were to melt my ice cream,
it's the same by volume as a liquid
as it is a solid,
so that comes off much richer and cleaner
on your palate,
and it looks really cool.
I mean, it smokes everywhere,
so it's an awesome time.
I really try to be able to educate,
and you know, put on a show
when we see everybody and they come by.
I love that movie "Cocktail"
with Tom Cruise, from the '90s,
so we kind of wanna do that with ice cream,
but you know, with a molecular flair,
so you know, we try to have a lot of fun.
It's a cool experience.
- Wow. Where are all my chocolate heads at?
This is the sundae for you.
Look at all of this chocolate greatness.
Let's get into this.
I am so stoked.
Yo, this is hands down
the best chocolate ice cream I've ever had.
It's almost like a mousse.
It is so smooth.
I actually normally hate chocolate ice cream,
I have to admit,
and real deal, this is the best.
I am really blown away.
Let's get a little of the ice cream on there.
That's a really good brownie,
and it's very, like, fudge-like.
At least for me,
my aunt made brownies like this,
where it's almost like
biting into a bar of chocolate,
but just, like, baked.
It's really good.
I'm just gonna pour some of this
chocolate sauce on top,
get some of these Pop Rocks and whipped cream.
Ooh, that is really good ice cream,
and the Pop Rocks are so poppy.
I've never experienced--
(Pop Rocks crackle)
Can you hear that?
I think the Pop Rocks are
the secret star of this dish.
All this nitrogen makes them, like,
pop even more, and it's like,
it's better than the ones you had as a kid.
There's no flavor to them --
it's just straight popping all the time.
Whoa. This whipped cream is crazy.
Matt was saying that it's from the
chlorophyll extraction that they do. You know,
photosynthesis, we all know,
chlorophyll is one of the steps,
and it's actually what gives this its color,
that great green.
There's no dye, nothing artificial,
just straight basil from the plant.
I almost forgot about the balsamic on here.
Whoa-ho. Get some on that strawberry.
I don't know what to say.
This really is that next level
that Matt was talking about.
He really is like Bill Nye the Ice Cream Guy.
It's totally insane.
Wow. One of the first videos I ever made for Thrillist
was Dragon's Breath,
and I never got to try it,
and this is awesome.
It is not just some stunt.
It is delicious.
I mean,
it just puts a smile on your face.
It's so fun.
You have got to come to Cryo Cream
if you are in New York.
This is hands down the best ice cream
I've ever had in New York,
and if you liked what you saw today,
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