Ice cream a partial list of ice cream-like frozen desserts and snacks: In 2006, some commercial ice cream makers began to use liquid nitrogen in the primary freezing of ice cream, thus eliminating the need for a conventional ice cream freezer. Brands are Dippin' Dots. The preparation results in a column of white condensed water vapour cloud. The ice cream, dangerous to eat while still "steaming" with liquid nitrogen, is allowed to rest until the liquid nitrogen is completely vapourised. Sometimes ice cream is frozen to the sides of the container, and must be allowed to thaw. Good results can also be
Boba ice cream bar content of at least 10%, which in turn can increase ones risk for heart disease or stroke. Those with lactose intolerance should also be careful of eating ice creams that are not labeled "lactose free" as ice cream is commonly high in lactose. The idea of boba ice cream bars comes from a Taiwanese drink, bubble tea. Boba, or tapioca, is made from tapioca starch derived from cassava root. Ice cream, on the other hand, has a diverse history and originates from places such as China, the Middle East, and Europe. Boba ice cream bars can be consumed throughout the