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 social Jefferson. When ice cream became more common to the public in the 1800s, organizations such as schools and churches started hosting ice cream socials. Churches frequently organized ice cream socials since the 1860s, fashioned after the "ice cream gardens" that were common in society at the time. Today, ice cream socials still take place in government and upper class, but have spread to all classes and different organizations. Ice cream social An ice cream social (also known as an ice cream party) is a planned event the primary focus of which is ice cream served to the guests. It is