iCream in Chicago serves classic treats with a hip twist: The ice cream is made with a blast of liquid nitrogen. When Adam Gertler visited the kitchen in Kid in a Candy Store, he was blown away that the ice cream in his PBOMG Sundae took less than a minute to freeze, thanks to this sweet science.
Special Dishes: PBOMG Sundae
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Make restaurant favorites at home with copycat recipes from FN Magazine.
Let Guy take you on a coast-to-coast tour Friday at 9|8c.