Halcyon
Member
This sums it up.
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University student creates ice cream that doesn't melt
- Thread starter jokkir
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This sums it up.
TangoAlphaLima
Member
That's how I see it as well. There's no way they have you stick this thing in the freezer to turn it into ice cream, yet the stuff doesn't melt in the sun.
This is science, people, not magic.
ice cream and frozen frosties are not the same thing
check your frozen desert privileges
Not really. Freezing water creates ice. Freezing ice cream base in the freezer does not create ice cream.
BobbyRobby
Member
not practical for home use, but amazing for vendors on the street or outdoor festivals.
Hmm, looks like you could possibly be right as the other article doesn't mention it not melting at all.
I think that this shouldn't be presented as single-serve ice cream, but rather like one of those giant buckets one would bring to a picnic or to the beach, you know? Though, if the only upside is that you can store it for six month and not that it won't melt, then I guess that wouldn't work either.
I think the articles are just unclear.
OverBlood 3
Banned
So it's liquid until you freeze it? Then after it's frozen it melts.
So they've invented cream?
So they've invented cream?
The articles seem unclear about the product's intentions, but if the idea is that it can stay at room temperature for six months without spoiling, then no, it's not like normal ice cream.
Melted ice cream re-frozen isn't really "ice cream" anymore.. it's more like frozen milk.
That's the "invention" here... a way to package the ingredients for ice cream that can be turned into "ice cream" in a freezer without constantly churning during the freezing process (how ice cream is made, and how it stays creamy and not just like frozen milk.) Hence why ice cream makers exist.
That's the "invention" here... a way to package the ingredients for ice cream that can be turned into "ice cream" in a freezer without constantly churning during the freezing process (how ice cream is made, and how it stays creamy and not just like frozen milk.) Hence why ice cream makers exist.
Halcyon
Member
It's not ice cream. It's sorbet.
The point is that they're saying that it doesn't melt. But that's because it's already a liquid. If you take it out of the freezer in its final form and it is somehow just a room temperature solid forever it is also then not ice cream, but the work of the devil.
The articles seem to imply that once it is frozen it stays frozen. It'd be nice for ice cream trucks/stands that have this stuff pre-frozen where consumers don't have to worry about it melting when it's hot outside. At least I think this is how it's supposed to work.
flaxknuckles
Member
Ain't putting this in my body until a few years have passed by and nobodies stomachs have cratered in.
poor Chocolate Chip Charlie...
also holy crap, that was what they called a 'kids' movie' in the 80s, dude.
Gentleman Jack
Member
Well for the hand turned ice cream makers the process is:
Prepare ice cream mixture
Refrigerate the mixture
Bring maker, ice, salt, together
Churn mixture 30 minutes
Serve as soft-serve or harden in freezer
For this stuff the process is
Buy premade mixture
crack the glowstick full of nitrous and shake everything together.
refrigerate for four hours
serve
It's that third step for this stuff that keeps it off most beaches. I guess it saves labor otherwise, but then so does buying Otter Pops.
electroflame
Member
Uh, yuck? Non-dairy ice cream isn't even real ice cream. Let's forget for a moment that they've basically invented a frozen treat that you have to anticipate wanting to eat four hours in advance -- they've also made it guaranteed to be less delicious than dairy-based ice cream.
They did not magically invent a way to dramatically raise the freezing temperatures of the ingredients.
This is merely a way to make ice cream from liquids without putting the ingredients into a machine that churns the liquids while they are freezing.
It will still melt once it's out of the freezer... or at the very least, not be cold anymore.
This is merely a way to make ice cream from liquids without putting the ingredients into a machine that churns the liquids while they are freezing.
It will still melt once it's out of the freezer... or at the very least, not be cold anymore.
This seems kind of misleading. It's already in liquid form when you get it. Then when you want it, you put it in the freezer for 4 hours. Presumably it would then melt if you left it out. I'm guessing something is missing from this story.
If it doesn't melt after you remove it from the freezer, why wouldn't it come frozen? The factory could freeze it and then just keep it on the shelf forever.
If it doesn't melt after you remove it from the freezer, why wouldn't it come frozen? The factory could freeze it and then just keep it on the shelf forever.
Halcyon
Member
Okay, i think i've figured it out.
Liquid form --> Shake it ---> turns into a Solid-ish at room temperature ----> put in freezer to make it seem like a frozen dessert when its basically just cold "dough" -----> it won't melt, but it also just turns into warm "dough" after the heat gets to it.
Liquid form --> Shake it ---> turns into a Solid-ish at room temperature ----> put in freezer to make it seem like a frozen dessert when its basically just cold "dough" -----> it won't melt, but it also just turns into warm "dough" after the heat gets to it.
TangoAlphaLima
Member
No.
Nowhere does it actually mention that it won't melt after having been frozen. The only advantage is that it is a liquid prior to freezing, and therefore won't melt as you transport it home.
Random Painted HIghway
Member
Nt nearly the revolution that was dipping dots.
I'd rather use the ice cream ball to make ice cream
I'd rather use the ice cream ball to make ice cream
Ya for concerts, fairs, vendors etc it's really neat. Don't see much application at home.
HappyBivouac
Member
There's nitrous oxide in it though. That piques my interest.
Halcyon
Member
But I have an official source from one of the university students who created it....
No, still wrong.
"University Student Creates Ice-Cream Like Product That Doesn't Have To Be Churned."
TangoAlphaLima
Member
It still requires a freezer, you know...
Gentleman Jack
Member
"University students invent epoxy components that combine and freeze to resemble edible frozen snacks."
Okay that accurately sums it up.
Wow, I have rarely seen such a massive failure to communicate the advantage of a new invention.
The important thing about this invention is this: Normal ice cream has to be kept frozen all the way from the factory to when you actually want to eat it. If it ever thaws it is ruined and considered inedible even if you freeze it again.
This uninterrupted cold chain takes massive amounts of energy and.creates a lot of costs for sellers (and makes ice cream more expensive). It would be awesome if we could indeed diispense with that.
The important thing about this invention is this: Normal ice cream has to be kept frozen all the way from the factory to when you actually want to eat it. If it ever thaws it is ruined and considered inedible even if you freeze it again.
This uninterrupted cold chain takes massive amounts of energy and.creates a lot of costs for sellers (and makes ice cream more expensive). It would be awesome if we could indeed diispense with that.
Oh... wow okay now it makes sense! I'm assuming big companies will license the shit out of that!
Halcyon
Member
Not the same product but apparently Cold Stone Creamery already has a no-melt ice cream.
It is basically just mousse though
http://www.youtube.com/watch?v=m6u325sE68k
It is basically just mousse though
http://www.youtube.com/watch?v=m6u325sE68k
TangoAlphaLima
Member
prevents crystallization in the ice cream by using different kinds of sugars and nitrous oxide. So your reconstituted ice cream is more like ice than ice cream because it was allowed to crystallize instead of being like the churning process that actually makes ice cream.
As a non-dairy vegan product I'm curious how it tastes. And how well it stores in its non-icecream form, could be nice for a treat in some places, you don't have to freeze all of your ice cream, only the ice cream you currently have open. less cooling requirements
The Schwan's man can just drive a regular truck now!
Laziness beyond laziness.
That picture is of a superior invention. You do not have to shake them.
MoonsaultSlayer
Member
But the best part about eating ice cream is the melted mixture of ice cream and toppings at the bottom of the bowl mixed with a non-melted bite. This is blasphemous!
There is even a little benefit for the consumer: You can finally avoid ice cream where the cold chain has been interrupted for some reason which is otherwise impossible to tell from the outside.
This has happened to me a few times, and it's always really annoying to return because it's impossible to prove that it didn't happen at your end. Now I just avoid that store,
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