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
Bacon ice cream sweet food, eaten as a dessert, even though there is evidence of savoury ice creams eaten in Victorian times. Bacon ice cream originated as a joke, a flavour that no one would willingly eat, in the 1973 "Ice Cream Parlour Sketch" by "The Two Ronnies", where a customer requests cheese and onion flavoured ice cream followed by smokey bacon. Bacon-and-egg ice cream was eventually created as an April Fools' Day experiment at Aldrich's Beef and Ice Cream Parlor in Fredonia, New York. In 1982, co-owner Scott Aldrich was challenged by a gravy salesman to make gravy ice cream, which he