AN ICE cream parlour has opened its doors to offer treats inspired by top restaurants.

The (N)ice Cream Factory on Fossgate, which opened at the weekend, is run by sister-in-law team Kerstin and Heather Duncanson.

But you will not find tubs of vanilla and strawberry ice cream in the freezer at the newly opened cafe - all the desserts are made to order using liquid nitrogen to rapidly freeze the ingredients.

The duo said the idea was inspired by ice creams in Michelin-starred restaurants, adding that the secret to the most delicious sundae is the best ingredients, quickly frozen and made to order.

Heather said: “The secret is in the rapid freezing process, there is not enough time for large ice crystals to form, so the mouth-feel of our ice cream is silky smooth, and the flavours really shine through.”

In liquid form nitrogen is -196C and is used to chill the ingredients as they are churned in a tabletop mixer.

Kerstin and Heather say their ‘on demand’ ice cream rivals the varieties on offer at some of the top restaurants, adding that the method of rapidly freezing the mixture creates a ‘smooth and creamy’ texture.

Flavours on offer include Malteaser, Nutella and chocolate with peanut butter, as well as espresso ice cream made with a shot of coffee from York Coffee Emporium’s Clifford blend.

Kerstin said: “Our customers demand the best ingredients, so all the cream and milk we use is organic, and we’re determined to source seasonal products locally where we can.

“Our constantly changing ice cream menu will reflect this.”

They added that their aim is for everybody to be able to enjoy indulging in high quality ice cream and said they had enjoyed a busy first weekend of trading on Fossgate.

The team has already taken recipe suggestions from customers and can now offer ice creams for vegans using dairy-free products.

The cafe has several small tables and also sells tea, coffee and other snacks.

The shop opened its doors on April 8 after being refurbished, with a counter and mixers installed.