The new trends of molecular gastronomy very much lend themselves to nitro ice cream!
Here is the British Lord of molecular gastronomy playing with Nitro Ice Cream.
So why is the idea of Nitrogen Ice Cream so very “Modernist Cuisine?” We think that is very much symbolizes everything that molecular kitchens stand for. It has an element of theatre and surprise – it can be created at the table for even more dramatic effect and possibly even more importantly it uses science to create a better product – finer quality. The idea of making ice cream faster for a smoother finish is nothing new – but by using liquid nitrogen then you can do so in an extreme way – and look good whilst doing it!