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
Crab ice cream freezing for half an hour a mixture of stock made mainly from crab, with an alternative being prawns, and a little milk powder (skimmed), a dozen yolks of egg, and some sugar. Crab ice cream is described to be sweet in flavour to the majority of people, although some may taste otherwise as it has been proven that taste is affected by the brain's expectations. Blumenthal has compared crab ice cream to "frozen crab bisque". Crab ice cream is made by Heston Blumenthal, a renowned chef and owner of the Fat Duck, in Berkshire, England, as a dessert item on