Going out for ice cream is no longer just about picking your favourite flavour. These days, the production process is a real show, while you can also get healthy ice cream, or match it with schnapps. Trend 1: The spectacle Ice cream shops from Brisbane to Berlin to Brooklyn are turning to liquid nitrigen to create shows, wowing buyers by working with fog that not only looks impressive but also affect the taste. The nitrogen hits the mix of milk, cream and sugar at around minus 200 degrees Celsius, shock freezing it in 30 seconds. The extremely fast freezing means only tiny ice crystals are for…