Liquid nitrogen cocktail Liquid nitrogen cocktail A liquid nitrogen cocktail is any mixed drink whose preparation involves the use of liquid nitrogen. Popularized as a novelty because of the smoky, bubbling "cauldron effect" it produces, liquid nitrogen is controversial as a cocktail ingredient because it boils at and its consumption is thus potentially lethal. However, it is not a regulated substance in most countries and there is little control of its use. The culinary use of liquid nitrogen is mentioned in an 1890 recipe book titled "Fancy Ices" authored by Mrs. Agnes Marshall, but has been employed in more recent times by restaurants
Ice cream sold, cafes may also sell unique flavours like nata, crema catalana, or tiramisu. "Dondurma" is the name given to ice cream in Turkey. Dondurma typically includes milk, sugar, salep, and mastic. In the United Kingdom, 14 million adults buy ice cream as a treat, in a market worth £1.3 billion (according to a report produced in September 2009). In the United States, ice cream made with just cream, sugar, and a flavouring (usually fruit) is sometimes referred to as "Philadelphia style" ice cream. Ice cream that uses eggs to make a custard is sometimes called "French ice cream". American federal