Editing Ice cream (section)

== Cryogenics ==
[[File:Dippin' Dots Rainbow Flavored Ice.jpg|thumb|A bowl of [[Dippin' Dots]] Rainbow Ice ice cream]]

In 2006, some commercial ice cream makers began to use [[liquid nitrogen]] in the primary freezing of ice cream, thus eliminating the need for a conventional ice cream freezer.<ref>{{cite journal|url=http://www.subzeroicecream.com/press/coldfacts2006.pdf|title=Mmmm...Cryogenically Frozen Ice Cream|journal=Cold Facts|year=2006|volume=22|issue=3|pages=6–7|url-status=dead|archive-url=https://web.archive.org/web/20070331031542/http://www.subzeroicecream.com/press/coldfacts2006.pdf|archive-date=31 March 2007}}</ref> The preparation results in a column of white condensed [[water vapor|water vapour]] cloud. The ice cream, dangerous to eat while still "steaming" with liquid nitrogen, is allowed to rest until the liquid nitrogen is completely vaporized. Sometimes ice cream is frozen to the sides of the container, and must be allowed to thaw. Good results can also be achieved with the more readily available [[dry ice]], and authors such as [[Heston Blumenthal]] have published recipes to produce ice cream and sorbet using a simple blender.<ref>Heston At Home- Heston Blumenthal</ref>