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
MadFiber Ice Cream MadFiber Ice Cream MadFiber Ice Cream is a designer ice cream created by UW-Madison's College of Agriculture and Life Sciences that features vanilla cream, mini M&M's, and granola. The dessert was part of Madison, Wisconsin's effort to bring Google's $97 million high speed optical fiber network to Madison, WI. The ice cream gained recognition outside of Madison when the New York Times made note of it in an article "Hoping for Gift From Google? Go Jump in the Lake." Proponents of the ice cream have included Mayor Dave Cieslewicz, Madison Schools Superintendent, Dan Nerad, and Dean of UW-Madison's College of