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 labelled "frozen dairy dessert" instead. In other countries, such as Italy and Argentina, one word is used for all variants. Analogues made from dairy alternatives, such as goat's or sheep's milk, or milk substitutes (e.g., soy milk or tofu), are available for those who are lactose intolerant, allergic to dairy protein, or vegan. Ice cream may be served in dishes, for eating with a spoon, or in cones, which are licked. Ice cream may be served with other desserts, such as apple pie. Ice cream is used to prepare other desserts, including ice cream floats, sundaes, milkshakes, ice cream cakes