Liquid nitrogen as ice cream, which can be created within moments at the table because of the speed at which it cools food. The rapidity of chilling also leads to the formation of smaller ice crystals, which provides the dessert with a smoother texture. The technique is employed by chef Heston Blumenthal who has used it at his restaurant, The Fat Duck to create frozen dishes such as egg and bacon ice cream. Liquid nitrogen has also become popular in the preparation of cocktails because it can be used to quickly chill glasses or freeze ingredients. It is also added to drinks
Chocolate ice cream 1800, ice cream was a rare and exotic dessert enjoyed mostly by the elite. Around 1800 insulated houses were invented and manufacturing ice cream soon became an industry in America. Chocolate ice cream is generally made by blending cocoa powder along with the eggs, cream, vanilla and sugar used to make vanilla ice cream. Sometimes chocolate liquor is used in addition to cocoa powder, or it is used exclusively, to create the chocolate flavor. Cocoa powder gives chocolate ice cream its brown color, and it is uncommon to add other colorings. The Codex Alimentarius, which provides an international set of