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
Murphys Ice Cream Murphys Ice Cream Murphys Ice Cream is a food company based in Dingle, County Kerry, Ireland. It uses the milk of Kerry cattle and serves coffees as well as ice creams and desserts. Seán and Kieran Murphy started Murphys Ice Cream in Dingle in 2000 with the goal of making the best ice cream in the world. They make a range of usual and unusual flavours, including brown bread and sea salt. In 2003, Murphys Ice Cream expanded into a new production facility and began supplying local restaurants and shops. In 2005, Murphys Ice Cream opened a second shop on