by Lisa A. Grimaldi | February 01, 2019
Phil Aldax, food-and-beverage director at the Anaheim Marriott in California, created an immersive ice-cream-making experience for groups. Using nitrogen to create a liquid base, the chef then incorporates different flavors and mix-ins like cereal. The finished product can be enjoyed as-is or combined into a milkshake or dessert Ă  la mode.