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When it comes to making ice-cream you can do ti the traditional way, by stirring it in a frozen container, or yur can use liquid nitrogen to freeze your mixture. There ae some advantages to using liquid nitrogen Sinec liquid nitrogen freezes the mixture faster, the crystal grains are smaller, giving the ice-cream a creamier texture. The down side is that ice-crystals grw faster in ice-cream prepared using liquid nitrogen, so it must be stored at a much older temperatures.
What is compare and contrast?