Our upcoming class on liquid nitrogen has forced us to revisit successes and failures and the need to share the experiences. My favorite ice cream-caviar preparation relies on the use of the nitrogen to freeze the ice cream quickly in irregular shapes, reminiscent of just made popcorn. We pair the ice cream with smoked wild char roe, crispy and soft lime leaf curd and sliced green onions. We fine tuned this dish for our last New Year's Eve menu though it is certainly not just a once a year ice cream, or dish for that matter. In fact, this ice cream would certainly work anywhere the elements of both corn and butter are called for.