Hmmmm. Liquid N2 causes the ice cream to freeze very fast. Fast freeze means very small ice crystals. That gives a very smooth mouth feel. So you can make a normal recipe ice cream that tastes as though it was made with pure butterfat.

Liquid nitrogen is hard to come by and dangerous to work with. You want face shield, heavy gloves.

How 'bout the same recipe with dry ice? You can get dry ice in the Safeway. I'd like to try a sorbet with a few grams of dry ice in the blender. The dry ice at Safeway is potable. I checked. So there'd be no residual chemical taste.

It mite even leave some residual carbonation in the sorbet. Has anyone tried this?