New York, June 3 -- One moment, you have a bowl of creamy chocolate liquid. Then, in an instant, it's ice cream.
Forget hocus-pocus: This is physics and engineering.
After a five-year application process, the U.S. Patent and Trademark Office awarded patent on April 21 to Syed Rizvi, professor of food science engineering, and Michael E. Wagner, Ph.D. '15. And just like that, the world got a little sweeter.
With Rizvi and Wagner's newly patented process - where pressurized carbon dioxide does all the work - anyone can make any ice cream at any time.
"Of course, you'll need the liquid ice cream mix," Rizvi said. "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 ...