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
Winter ice cream Winter ice cream Winter ice cream ( or ' ) is a Hungarian confectionary similar in appearance to ice cream in a cone, but traditionally having ganache or a similar kind of sweet cream filling with usually a chocolate-cocoa flavoring. It gained popularity in the 1970s in communist Hungary, being produced as a winter alternative to "summer" ice creams, which were deemed to be too cold for winter sweets. Apart from grocery shops, it was frequently sold as part of the national railway's catering service ('). The confectionary's popularity faded in the early 1990s, when, after the end of communism,