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
Oyster ice cream the 23rd Oyster Festival in Arcata Main Street, which took place in June 2013. Oyster ice cream Oyster ice cream is a flavour of ice cream. Its existence has been attested since 1842. Described as having a savoury taste, the ice cream flavour has been offered at a number of oyster festivals. It was previously thought that eating oysters and ice cream together would be no good for one's health; some investigators in the 1930s claimed that this belief was unfounded. Oyster ice cream was already in existence as early as 1824, when a recipe for it was given in