Ice cream did much to popularize ice cream recipes and make its consumption into a fashionable middle-class pursuit. She wrote four books: "Ices Plain and Fancy: The Book of Ices" (1885), "Mrs. A.B. Marshall's Book of Cookery" (1888), "Mrs. A.B. Marshall's Larger Cookery Book of Extra Recipes" (1891) and "Fancy Ices" (1894) and gave public lectures on cooking. She even suggested using liquid nitrogen to make ice cream. Ice cream soda was invented in the 1870s, adding to ice cream's popularity. The invention of this cold treat is attributed to American Robert Green in 1874, although there is no conclusive evidence to
Crab ice cream freezing for half an hour a mixture of stock made mainly from crab, with an alternative being prawns, and a little milk powder (skimmed), a dozen yolks of egg, and some sugar. Crab ice cream is described to be sweet in flavour to the majority of people, although some may taste otherwise as it has been proven that taste is affected by the brain's expectations. Blumenthal has compared crab ice cream to "frozen crab bisque". Crab ice cream is made by Heston Blumenthal, a renowned chef and owner of the Fat Duck, in Berkshire, England, as a dessert item on