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
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