Trip to grocery store for ice-cream often led me home right away. Hot summer made ice-cream melt even faster. Often, getting home right away does not help the melting problem; I would also need to freeze the ice-cream again before it is ready to serve.
Re-freezing create larger ice crystal that changes ice-cream texture from smooth to slightly grainy. Traditional ice-cream that we have right now are inconvenient and subjective to temperature control.
How about getting a shelf-stable ice-cream that can be made at your convenience- ready in few hours? This innovative ice-cream product uses food technology to activate a freezing agent (nitrous oxide) that freeze smoothies like batter inside the tub- creating a convenient, on-demand products.
It is said that ice-cream can be made available within few hours of freezing. In short, I can purchase the product and few hours before I need ice-cream, freeze the pack and get a freshly made ice-cream. I can stock as many pack of ice-cream I want without thinking about freezer space. Isn't food technologies a great thing to have?
Source: Unfrozen Ice Cream Can Be Stored On Shelf. Retrieved from http://www.kitchendaily.ca/read/unfrozen-ice-cream/?ncid=tweetlnkushpmg00000067#!slide=2722106. Aug. 4, 2014.