Molecular gastronomy’s contribution to summertime treats is instant ice cream, emerging, like magic, in a puff of smoke. Nitrogen gas, which liquefies at an extremely low temperature, can freeze ingredients, like cream, on contact, an effect that chefs like Heston Blumenthal, of the Fat Duck in England, have used to stunning effect. Some ice cream shops, including Four Winters, a new ice cream shop in Queens, use the same technique. A narrow storefront, this English import has an open kitchen, ingredients on view and seating. The ice cream is churned for each order: The results are ultrasmooth since the quick freeze keeps the ice crystals from forming. Basic flavors are chocolate, vanilla, brown sugar, sweet cream and vegan chocolate, with housemade mix-in options. Specialty varieties include Key lime pie, cereal crunch, vegan chocolate peanut butter and spectacular s’mores. The most popular is knafeh, with pistachios and bits of kadayif, reflecting the Middle Eastern origins of the founders, Omar Alkhawaja, Zeid Zabian and Zaynab Abdullah. Christy Jorsling is the executive chef.

Four Winters Ice Cream, 47-38 Vernon Boulevard (47th Road), Long Island City, Queens, 718-433-4657, fourwinters.co.

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