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
Green tea ice cream Japan as well and it was introduced in some Japanese newspapers. Soon after, the Japanese ice cream manufacturers recognized that Japan was ready to move on to a new era, one where Japanese people accepted different and unique ice cream flavors besides vanilla, strawberry and chocolate. During a certain period of the 1980s in Japan, Meiji Dairies started selling its green tea ice cream with Lady Borden Brand but eventually discontinued selling the product. In 1995, Maedaen exported green tea ice cream to Japan, which became current topic in Japan rapidly, then influenced other major manufactures to start introducing their