The CIA's Bocuse restaurant is capitalizing on America's love of ice cream with a tableside contraption that makes the sweet treat right in front of patrons using liquid nitrogen.
"Liquid nitrogen is one of the coldest substances known to man. Because it's so cold, it's able to freeze ice creams or sorbets very rapidly," said professor Francisco Migoya. "Because there are no ice crystals it’s basically the smoothest ice cream you’re ever going to taste."

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