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
The Emperor of Ice-Cream business trips to Florida. The 'emperor' of ice cream is illustrated through imagery by Stevens as sufficiently ruddy to churn the ice cream and blend its sugar in order to make the customary funeral treat used in the country. Thomas C. Grey in his book on Stevens sees the poem as a harsh didactic lesson studying the use of the metaphor of 'coldness' in Stevens. As Grey states: "Stevens knows the corruptions of coldness as well as its beauties. Chief among them is the heartless selfishness, represented by the sweet sinister cold of 'The Emperor of Ice-Cream.' In the kitchen