evidence: According to ChillN, liquid nitrogen (at -320 F) is used to flash-freeze traditional dairy ice cream or non-dairy ice cream. The result is smaller ice crystal development and a smoother consistency than traditional ice cream, as well as an eerie foggy scene for the molecular gastronomy nerds out there. There is no obvious odor, color, or flavor to this ice cream creation — so you may not know that it would have even been infused with liquid nitrogen. Plus, you can customize the nitrogen ice cream to fit your favorite toppings and flavors because it is made to order. Although nitrogen ice cream has its scientific and culinary merit, handling liquid nitrogen requires diligence and precision (aka, do not try this at home). If liquid nitrogen is not handled properly, it can cause skin and internal organ damage. Inhaling the vapor from liquid nitrogen (the coveted "dragon's breath") is especially risky for folks with asthma.