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
Stroh's Ice Cream in the Metro Detroit area. The primary ice cream plant remained in Detroit until February 2007, when it was announced that the facility would be moving to Belvidere, Illinois, though the Detroit distribution facility would continue to operate. Stroh's Ice Cream Stroh's Ice Cream, founded by the Stroh Brewing Company of Detroit, Michigan, is owned and distributed by Dean Foods of Dallas, Texas. Stroh's Ice Cream is a regional brand distributed mainly in the Midwestern United States. It used to be owned by namesake company, the Stroh Brewing Company, which had a large presence (and in some cases, like the