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
Ice cream flavours such as vanilla, chocolate, coffee, mango and strawberry, many Chinese ice-cream manufacturers have also introduced other traditional Chinese flavours such as black sesame and red bean. In 1651, Italian Francesco dei Coltelli opened an ice cream café in Paris, and the product became so popular that during the next 50 years another 250 cafés opened in Paris. In Greece, ice cream in its modern form, or "pagotó" (), was introduced in the beginning of the 20th century. India is one of the largest producers of ice cream in the world, but most of its ice cream is consumed domestically.