If you want it straight from the chef’s mouth, here are 14 of them ready to dish on what customer orders make them groan. To put this into perspective, the gimmick of the shop was that we made our ice cream with liquid nitrogen completely from scratch. At my best, I could make a good sized bit of ice cream in 45 seconds, start to finish. One order that I had a lot of fun doing was the guy who came in and asked for every flavor and every mix in in one giant ice cream cup. I tasted a bit that was left over in the bowl and somehow the massive flavor overload turned the ice cream spicy.