Liquid nitrogen cocktail in the preparation of frozen desserts, such as ice cream, which can be created within moments at the table because of the speed at which it cools food. Similarly, liquid nitrogen has 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 to create a smoky effect, which is created by the cold nitrogen vapour (liquid nitrogen boils at -195.8 Celsius at normal atmospheric pressure) condensing the moisture (i.e., water vapor) in the surrounding air above. Because of its low temperature liquid nitrogen can be
Ice cream bar The Good Humor ice cream company say that confectioner Harry Burt invented the ice cream on a stick in 1920, and was granted a patent in 1923. Ice cream bar An ice cream bar is a frozen dessert on a stick or a candy bar that has ice cream in it. The coating is usually a thin layer of chocolate used to prevent the melting and dripping of ice cream. The ice cream bar is often confused with the popsicle, which does not contain any ice cream. Originally called "I-Scream-Bar", Ice cream bar, or, the Eskimo Pie chocolate bar was