Ice cream a partial list of ice cream-like frozen desserts and snacks: In 2006, some commercial ice cream makers began to use liquid nitrogen in the primary freezing of ice cream, thus eliminating the need for a conventional ice cream freezer. Brands are Dippin' Dots. The preparation results in a column of white condensed water vapour cloud. The ice cream, dangerous to eat while still "steaming" with liquid nitrogen, is allowed to rest until the liquid nitrogen is completely vapourised. Sometimes ice cream is frozen to the sides of the container, and must be allowed to thaw. Good results can also be
Chocolate ice cream were used to make frozen and unfrozen desserts. Latini produced two recipes for ices based on the drink, both of which contained only chocolate and sugar. In 1775, Italian doctor Filippo Baldini wrote a treatise entitled "De sorbetti", in which he recommended chocolate ice cream as a remedy for various medical conditions, including gout and scurvy. Chocolate ice cream became popular in the United States in the late nineteenth century. The first advertisement of ice cream in America started in New York on May 12, 1777 when Philip Lenzi announced that ice cream was officially available "almost every day". Until