All rolled up

Instagram it: Ice cream made-to-order with liquid nitrogen isn’t exactly new and exciting anymore—though it does remain absent in Sacramento. However, the latest trendy, made-to-order ice cream concoction has already landed here: rolled ice cream.

The craze started in Southeast Asia but has already spread around the world. Now, we can try it at south Sacramento’s Sixteen Degrees Fahrenheit (6905 Stockton Boulevard, Suite 240).

Sixteen Degrees is a small spot with minimal seating, loud music and lighting like a nightclub. The shop also serves sugar cane juice—as did its predecessor—but the focus is on rolled ice cream. There are about a dozen preset sundaes to choose from, with a base ice cream flavor and toppings such as whipped cream, sprinkles, mochi, fresh fruit and candy.

How does the ice cream become a roll? It starts with a liquid base—a standard mix with cream, milk, eggs and sugar—which gets poured onto a frozen plate. A staffer smooths the base across the plate and, as it freezes, eases the thin layer into a roll. The process takes a few minutes—there are only two stations, so if there’s a line, expect a wait.

The result is lighter, less creamy and less sweet than standard American ice cream. There are also fruit flavors you’re less likely to see at American ice cream shops, such as honeydew and cantaloupe. Each order costs $6.50. Though the eating experience isn’t dramatically different than standard ice cream, the rolled version definitely looks cooler on Instagram.

Movement: Kru’s move to East Sacramento is officially happening—like, right now. The J Street location is now closed, making way for the Jungle Bird to replace it. The Jungle Bird comes from the same owners of Tank House BBQ & Bar and will specialize in old-school tiki drinks as well as Hawaiian-inspired eats.

Anyway, Kru’s move to 3135 Folsom Boulevard means much more space for Billy Ngo and his team—the J Street kitchen was notoriously tiny—as well as diners. Ngo has said that Kru’s menu and general culinary direction won’t change much. The biggest difference will be the addition of a full bar, managed by Chris Tucker of Hook & Ladder Manufacturing Co. Expect classic cocktails, beer and wine in addition to Japanese sake and shochu when it opens in October.