Ice cream churns the ice cream mixture while cooled inside a household freezer. Some more expensive models have an inbuilt freezing element. A newer method is to add liquid nitrogen to the mixture while stirring it using a spoon or spatula for a few seconds; a similar technique, advocated by Heston Blumenthal as ideal for home cooks, is to add dry ice to the mixture while stirring for a few minutes. Some ice cream recipes call for making a custard, folding in whipped cream, and immediately freezing the mixture. Another method is to use a pre-frozen solution of salt and water, which
Bacon ice cream as their award-winning peanut butter and jelly ice cream, they have created a bacon ice cream which tastes like butter pecan. The owner, Chip Hearn, had included the flavour along with 17 others in an invitation-only focus group, where the tasters were allowed to suggest changes and give opinions on the flavour. Chef Heston Blumenthal creates unusual dishes using molecular gastronomy. His restaurant, The Fat Duck in Bray, Berkshire, has won three Michelin stars among other achievements. As early as 2001, Blumenthal created savoury ice cream flavours such as mustard grain and crab. Blumenthal, in an article explaining the concept