Ice cream a partial list of ice cream-like frozen desserts and snacks: In 2006, some commercial ice cream makers began to use liquid nitrogen in the primary freezing of ice cream, thus eliminating the need for a conventional ice cream freezer. Brands are Dippin' Dots. The preparation results in a column of white condensed water vapour cloud. The ice cream, dangerous to eat while still "steaming" with liquid nitrogen, is allowed to rest until the liquid nitrogen is completely vapourised. Sometimes ice cream is frozen to the sides of the container, and must be allowed to thaw. Good results can also be
Bacon ice cream as their award-winning peanut butter and jelly ice cream, they have created a bacon ice cream which tastes like butter pecan. The owner, Chip Hearn, had included the flavour along with 17 others in an invitation-only focus group, where the tasters were allowed to suggest changes and give opinions on the flavour. Chef Heston Blumenthal creates unusual dishes using molecular gastronomy. His restaurant, The Fat Duck in Bray, Berkshire, has won three Michelin stars among other achievements. As early as 2001, Blumenthal created savoury ice cream flavours such as mustard grain and crab. Blumenthal, in an article explaining the concept