Liquid Nitrogen "Low fat" ice cream (NYTimes)

The New York Times wrote:SCIENTISTS TO ICE CREAM MAKERS IN A FLASH

Sultry August is here - time for the Iowa State Fair - and a pair of
Ph.D.'s in chemical engineering named Will Schroeder and T. J. Paskach know
exactly what that means.

"We'll be scooping ice cream all day long for 11 straight days," Mr.
Schroeder said recently at a business park outside this small town where he
and Mr. Paskach have harnessed the latest high-tech toy for the world of
avant-garde cuisine in a quest for perfect ice cream.

The two men are the founders of Blue Sky Creamery (blueskycreamery.net),
which makes remarkably smooth, dense and flavorful ice cream using liquid
nitrogen (minus 320 degrees Fahrenheit) in a flash freezer they invented
and patented. It is the first liquid nitrogen ice cream to appear in
grocery stores.