Best ice cream in London, from Minus 12˚ to the Soft Serve Society

Ice cream meets mad scientist meets high end ingredients in this extraordinarily hot take on frozen desserts. By pouring liquid nitrogen over their blend of ingredients and gently hand churning them, Chin Chin Labs create some of the smoothest scoops of ice cream ever savoured, in flavours that ratchet the classics up several steps (they see, for instance, vanilla, and they raise tonka bean, a deeper, warmer vanilla-like flavour). To top it all, they offer a miscellany of toppings and sauces, from the straightforward — chocolate fudge — to the sublime, like bee pollen and truffle. Tubs, therefore, seem sensible, but cookie sandwiches are available too.