Tahir Shabudin

Tahir Shabudin

Industrial Design & Technology BA

Improving a Liquid Nitrogen Ice Cream Machine

The client, Custom Creams have developed a liquid nitrogen ice cream machine that produces custom ice cream to order. The benefit of using liquid nitrogen is that the rapid cooling results in very smooth textured ice cream. The original mixing process took on average 50 seconds used with an average 60ml of liquid nitrogen per portion. The original machine developed, now the mixing time has been reduced to 30 seconds. Alongside this, an alternative machine was developed which mixes the ice cream in under 25 seconds whilst using the same amount of liquid nitrogen.