Ice cream a partial list of ice cream-like frozen desserts and snacks: In 2006, some commercial ice cream makers began to use liquid nitrogen in the primary freezing of ice cream, thus eliminating the need for a conventional ice cream freezer. Brands are Dippin' Dots. The preparation results in a column of white condensed water vapour cloud. The ice cream, dangerous to eat while still "steaming" with liquid nitrogen, is allowed to rest until the liquid nitrogen is completely vapourised. Sometimes ice cream is frozen to the sides of the container, and must be allowed to thaw. Good results can also be
Ice cream maker firm consistency. Some machines—such as certain lower-priced countertop models—require the resulting mixture to be frozen for additional time after churning is complete. Nancy Johnson patented the first hand-cranked model in 1843. She then sold the patent to William Young, who marketed the machine as the "Johnson Patent Ice-Cream Freezer". Hand-cranked machines' ice and salt mixture must be replenished to make a new batch of ice cream. Usually, rock salt is used. The salt causes the ice to melt and lowers the temperature in the process, below fresh water freezing, but the water does not freeze due to the salt content.