Ice Cream Lab. Local chefs like Jose Andres, Ludovic Lefebvre and Michael Voltaggio have been playing with liquid nitrogen and food for awhile now, but ICL is the first shop to solely use it for ice cream. How it works: You walk in, order a custard or yogurt base, choose a flavor (seasonal or house favorites, all organic), and a "lab tech" freezes it right in front of your eyes, icy billowing clouds of liquid nitrogen and all, until it's a smooth creamy consistency.
House flavors include Angeles Apple Pie, made with cinnamon apples and graham crackers; Blue Velvet Cupcake, which has big chunks of blue velvet cupcake and sweet cream cheese frosting; and Salt Lick Crunch, a melding of pretzel pieces, caramel and sea salt. Servings are $5-$6 and milkshakes are $7-$8, and if your ice cream melts before you do, get it refrozen for free. Check out Ice Cream Lab today at noon; after that, regular daily hours will be Sunday to Wednesday, noon to 11 PM, and Thursday to Saturday, noon to midnight.
9461 S. Santa Monica Blvd.; 310-795-6505