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Liquid nitrogen used at Element 112 to make ice cream

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Sous Chef James Combs. Liquid nitrogen smoke overflows from the ice cream mixture.

The Blade/Natalie Trusso Cafarello
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Several years ago the idea to use physics or chemistry-based techniques to transform ingredients into food was secluded to haute cuisine or cutting-edge experimental restaurants like the now closed elBulli in Spain.

Now, molecular gastronomy is taking place in mainstream restaurants and Element 112, at 5735 Main St., is just one of many restaurants and eateries in the nation that is freezing America's traditional cold treat with liquid nitrogen. 

On Wednesday, I visited the restaurant to see the process they use to make ice cream. 

"Are you ready?" Chris Nixon asked me, the head chef and operating owner of the restaurant, asked.

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