Well, it looks like our freezer review division can pack up shop and go home. Why? It's simple: Researchers at McGill University's Food Science program in Montreal have invented ice cream that can be stored without freezing.
Shut down the test labs, boys! Tell the web developers to sell the domain! "Blame Canada," indeed.
Wait, what's this? The site is still running? Must be because this Canadian contrivance is neither ice nor cream. It's actually an orange liquid the 16-person team has dubbed "Frisson." Not to be confused with the actual definition of frisson, which is "a strong, sudden feeling of excitement," like the agonizing moment before a first kiss, or that time Burger King gave me an entire Whopper Jr. combo meal when I only paid for the sandwich. Suckers!
Here's the real scoop: Frisson can indeed be stored at room temperature in its original liquid form. When you feel like stuffing your face with some ice cream, you just open the Frisson container—exposing it to the air—and give it a good shake.
Nitrous oxide inside the container is activated, creating tiny bubbles that will give the concoction its creamy texture. Then just pop the container in the freezer and enjoy your ice cream a few hours later.
Wait—a few hours later? Is this the dark ages or something? Nobody ever wants ice cream later... ice cream is only ever wanted right this second!
Okay, so our northern neighbors haven't discovered ice cream that never ever needs freezing, but the ability to store this treat anywhere you like could certainly free up a lot of freezer space for those with a serious dessert habit.
Plus, Frisson hits on a lot of today's trendiest health restrictions: It's gluten-free, cholesterol-free, vegan, and high in fiber. Take that, veggies!
So far the team at McGill has come up with two flavors—almond pistachio and hibiscus ginger (too good for chocolate and vanilla, eh?)—after a lengthy trial and error taste test. Frankly, we'd like to perform a taste test of our own. (Hint, hint: Send us your weird ice cream, Canada.)
Via: Pique Magazine