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
Herrell's Ice Cream Herrell's Ice Cream Herrell's Ice Cream is a chain of ice cream stores located in Massachusetts and New York, featuring over 200 homemade flavors. Steve's Ice Cream was founded in 1973 in Somerville, Massachusetts by Steve Herrell. By mechanically altering a small batch commercial freezer, Herrell produced an extraordinarily rich, creamy, low-air ice cream. Herrell was introduced to the Heath candy bar by a friend in the late 1960s and felt that it would make an excellent addition to ice cream. When he opened his first store, instead of having pre-mixed flavors like chocolate chip, he had his staff mix