A chef and a physicist in Italy have created an ice-cream made from liquid nitrogen and are serving it to customers at a Lake Como restaurant.
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Liquid nitrogen boils at less than minus 195 degrees (minus 310 degrees Fahrenheit), which enables products to freeze instantly. Chef Ettore Bocchia claims that the liquid nitrogen also enhances flavour and means fewer additives are needed, reports Agence France Presse.
Bocchia said he had collaborated with physicist Davide Cassi to produce a Havana cigar-flavoured ice cream.
