Our upcoming class on liquid nitrogen has forced us to revisit successes and failures and the need to share the experiences. My favorite ice cream-caviar preparation relies on the use of the nitrogen to freeze the ice cream quickly in irregular shapes, reminiscent of just-made popcorn. We pair the ice cream with smoked wild char roe, crispy and soft lime leaf curd, and sliced green onions. We fine-tuned this dish for our last New Year’s Eve menu, though it is certainly not just a once-a-year ice cream, or dish for that matter. In fact, this ice cream would certainly work anywhere the elements of both corn and butter are called for.
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