Yesterday We Made A Post About Ice Cream,

and today ice cream in just 3 seconds! 

photographs Syed Rizvi/Cornell University, that is the claim of Syed Rizvi, professor of food science engineering, and Michael E. Wagner, Ph.D., who announced a machine has been developed that uses pressurized carbon dioxide to turn a liquid ice cream mix into the cold ice cream as we know it, the newly-patented method has highly pressurized carbon dioxide passing over a nozzle and drawing in the liquid ice-cream mix. When the carbon dioxide goes from extremely high pressure to a lower pressure, it instantly cools the ice cream mix to about minus 70 degrees C, turning it into the frozen treat we all know and love, this is known as the Joule-Thomson Effect,

“It’s very simple, and this machine converts the mix into a scoop of ice cream in about three seconds,” Prof. Syed Rizvi explained in a press release, “The mix can be made commercially, locally or you can make it at home.” Rizvi and Wagner built a prototype ice cream machine to show that their process actually works in real life, and here is the good news, no need for freezer lorries to transport ice cream, since the liquid ice cream can be flash-frozen on location, you don’t really need to keep it frozen at minus 20 degrees Celsius for long periods of time, the two food scientists explain that their new method can be used to make slushies out of soft drinks, or even carbonated ice out of plain water. It essentially works with any liquid drink that can be partially frozen, all the scientists have to do now is make the machine smaller and market it, fresh ice cream at home, yummy!