How do you photograph ice cream and keep the texture under the studio lights?
The shots for a local design agency for ice cream manufacturer and using Maureen Murray a fantastic home economist.
The shots where all set up with lighting and dishes , props etc in place without the ice cream.
This give you a chance to light the subject without fear of ice cream melting.
The ice cream is brought from the deep freeze and the balls are scooped up from the hard ice cream and placed in liquid nitrogen which reduces the temperature and has a boiling point of -196C
It has also become increasingly common at top restaurants as a method for instantly freezing food and drinks, or creating an impressive cloud of vapour or fog when exposed to air.
All shots using Bowens lighting http://www.bowensdirect.com/