What happens when ice cream and science mix? If you ask Professor Mark D’Alessandro, the answer is nitrogen ice cream–a combination that results in the delicious and creamy dessert consumers are familiar with, but with quicker freeze time, thanks to liquid nitrogen. Making food with liquid nitrogen is not a new phenomenon. Food trucks have popped up all over the country doing just that and many chefs and bartenders are using liquid nitrogen in their menu creations. Professor D’Alessandro uses liquid nitrogen in his Culinary Innovation and Entrepreneurship course at the Chaplin School of Hospitality & Tourism Management and is often asked to demonstrate its use at community events. "It’s a real crowd pleaser. People always want to know what’s going on at the station with the smoke. Especially the children," he said. In April, Professor D’Alessandro and student volunteers from his class sampled their creation at the Patricia and Philip Frost Museum of Science’s Second Annual Miami Eats event. The students came up with a peanut butter and jelly flavor combination that appealed to the palates of children attending the event. "We tested and modified the recipe and decided to serve it on a miniature sugar cone. It was a collaborative effort to develop and implement the plan," Professor D’Alessandro said. With far more than 31 flavor possibilities, Professor D’Alessandro’s innovative process was developed to complement any ice cream flavor as the liquid nitrogen serves as a really cold freezer at 320 degrees below zero Fahrenheit. Professor D’Alessandro emphasized the management, collaborative, strategic planning, and customer service skills students had the opportunity to experience, while practicing a newly acquired food production technique.  "One of our students’ greatest assets is to be able to accompany faculty out [...]