Robyn Sue Fisher's ice cream shop, Smitten, in San Francisco's Hayes Valley, may at moments resemble a high school chemistry lab, but that's because Fisher uses liquid nitrogen to freeze her product.
Anastasia Sziklas, owner of The Ice Cream Lab, magically whips up cold, creamy ice cream treats using what may come as a surprise — a splash of liquid nitrogen. Liquid nitrogen is a culinary trend ...
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