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
Crab ice cream his restaurant's food menu, although he admits that it is difficult to convince customers to try it. He also made it once for testing by food scientists in June 2011, and for an ice cream occasion at the Royal Institution in June 2001. Heladería Coromoto, a Mérida-based ice cream shop, which has the biggest variety of ice cream sold in the world, offers "Cream of Crab" as one of its ice cream flavours. In its country of origin, Japan, crab ice cream is marketed in Japanese as "Kani aisu". A Delaware-based ice cream parlor once attempted to make their own