Liquid nitrogen as ice cream, which can be created within moments at the table because of the speed at which it cools food. The rapidity of chilling also leads to the formation of smaller ice crystals, which provides the dessert with a smoother texture. The technique is employed by chef Heston Blumenthal who has used it at his restaurant, The Fat Duck to create frozen dishes such as egg and bacon ice cream. Liquid nitrogen has also become popular in the preparation of cocktails because it can be used to quickly chill glasses or freeze ingredients. It is also added to drinks
Snelgrove's Ice Cream Fudge. Snelgrove Ice Cream was sold in Utah, New Mexico, Idaho, Montana, and Colorado. On February 19, 2008, Dreyer ice cream announced it would no longer make the Snelgrove brand. Snelgrove's Ice Cream Snelgrove Ice Cream began as a family-owned company in Salt Lake City founded in 1929 by Charles Rich Snelgrove (1887-1976), and later managed by his eldest son C. Laird Snelgrove. The operation remained family owned until about 1990. The name brand is now owned by the Dreyer's company, which owns the former Snelgrove ice cream factory. Snelgrove ice cream parlors were located in various locations in the