Liquid-nitrogen Ice Cream

The steam is cool, but the real reason to scoop up Piccadilly Artisan Creamery's liquid-nitrogen ice cream is its rich, velvety consistency. "When you use [liquid nitrogen] in dairy products, it makes it super creamy," says co-owner Adrian Bota. Unlike its churned counterpart, the minus-321-degree liquid nitrogen is so cold that the water and cream don't have a chance to separate, so there's no ice crystals, resulting in a smoother texture. Piccadilly's University Circle location, one of about 25 shops using liquid nitrogen in the country, allows guests to choose organic, antibiotic-free Amish cow's or goat's milk in 12 flavors and watch as the liquid nitrogen whips up a tasty treat in a mere 90 seconds. Top it with 15 options, including vegan, allergy-free cookies from Zach's Snacks. But try to suppress the urge to pile it on. "You don't really have to top it," Bota says. "It's great the way it is." 11607 Euclid Ave., Cleveland, 216-563-1992, piccadillycreamery.com