There’s Minecraft ice cream, and then this newly patented ‘instant ice cream’ by Cornell University professor Syed Rivzi and Ph.D. ’15 graduate Michael E. Wagner. The patent involves pressurized carbon dioxide and enables anyone to make nearly unlimited flavors of ice cream at any time. Traditionally, a dairy-based mixture flows through a heat-exchanging barrel, where ice crystals form and get scraped by blades.
This new method takes highly pressurized carbon dioxide and then passes it over a nozzle to create a vacuum to draw in the liquid ice cream mixture. When this process happens, it cools the liquid mixture to approximately -70° C, thus turning it into ice cream near instantly, which is dispensed via another nozzle directly into a bowl or cone for consumption. You won’t have to worry about logistics with instant ice cream, as it can be served immediately without having to keep a mixture frozen at -20° C.
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Of course, you’ll need the liquid ice cream mix. The mix can be made commercially, locally or you can make it at home. It’s very simple, and this machine converts the mix into a scoop of ice cream in about three seconds. Consumers today want a clean product. You can make a slushy out of soft drinks. You can convert water into carbonated ice instantly, too. Any liquid drink that can be partially frozen can be used. They don’t want undesirable ingredients thrown into it,” said Syed Rizvi, Professor of Food Science Engineering at Cornell University.
