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
Freeze-dried ice cream Freeze-dried ice cream Freeze-dried ice cream is ice cream that has had most of the water removed from it by a freeze-drying process, sealed in a pouch, and requires no refrigeration. It is also known as astronaut ice cream or space ice cream, typically a slab of ready-to-eat dehydrated ice cream. Compared to regular ice cream, it can be kept at room temperature without melting and is more brittle and rigid but still soft when bitten into. It was developed by Whirlpool Corporation under contract to NASA for the Apollo missions. However, it was never used on any Apollo mission.