When I heard they were making handmade rolled ice cream on the spot in Chinatown I had to check it out for myself. 10Below lives up to its name. It's located at 10 Mott Street, below ground, and is making ice cream in steel containers set at a frigid 10 below zero. All I can say is watching it being made is as much fun as eating it.
I ordered the "Mo Money Mo Mangoes" which starts with a few slices of mango and strawberry placed inside a large icy cylinder. Cream is poured on top and that's when the fun really begins. Using scrapers, the wokers begin to chop the fruit into the cream as the mixture begins to freeze up. It's sort of like Benihana for ice cream, only no one is tossing bits of ice cream at you. Although on a hot day that might not be such a bad idea. The mixture is smashed into a thin layer and then scraped into multi-colored ice cream curls. The curls are then placed in a cup and topped with more fresh fruit or you can choose from a variety of other toppings.
10Below has three of these ice cream-making stations up and running at all times. The whole process takes about five minutes. One worker telling me he makes about a hundred of these frozen concoctions each day.
During our visit eight different flavors were being offered. They include, Key Lime Pie made with lime and graham cracker; Monkey Business with banana, Nutella and hazelnut; Honey Boo Boo with blueberry, raspberry and honey; and 'Smores Galore with marshmallow, graham cracker and chocolate.
This may not be the creamiest ice cream I've tasted, but it is officially one of my favorites given all the love and hard work that goes into making every scoop, or should I say curl.
See how it's made on the Citiblog