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
Green tea ice cream gradually helped people learn about green tea, resulting in green tea ice cream becoming a typical dessert. In those days, there were two different kinds of green tea ice cream served at restaurants. One was made by mixing dissolved matcha powder into vanilla ice cream in a restaurant’s kitchen, while the other was made by a local ice cream manufacturer who did not know the proper way to make the dessert. In the first method, ice cream had to be melted once and refrozen when they mixed in the dissolved matcha powder, resulting in the ice cream having an undesired