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
Ice cream float Ice cream float An ice cream float or ice cream soda (United States, United Kingdom, Canada, South Africa and East Asia), coke float (United Kingdom and Southeast Asia), or spider (Australia and New Zealand), is a chilled beverage that consists of ice cream in either a soft drink or in a mixture of flavored syrup and carbonated water. When root beer and ice cream are used together to make the beverage, it is typically referred to as a root beer float (United States and Canada). The ice cream float was invented by Robert McCay Green in Philadelphia, Pennsylvania, in 1874