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
Schoep's Ice Cream Schoep's Ice Cream Schoep's Ice Cream is an ice cream manufacturing company based in Madison, Wisconsin. It is the largest independent ice cream manufacturer in Wisconsin. Schoep's Ice Cream was founded by E.J. Schoephoester in 1928. Schoephoester made and sold the ice cream in his grocery store. By 1937 Schoep's Ice Cream had grown in local popularity, and E.B. Schoephoester sold his company in 1940 to Peter B. Thomsen, a butter maker. The company has been kept in the Thomsen family, and as of 2008, it was owned in part by nineteen members of the Thomsen family. As of 2018,