Save for Dippin’ Dots (the 80’s-era, buckshot-sized, amusement park treat) there haven’t been many technological advantages in the lengthy history of ice cream. After all, why bother reinventing the wheel, when it comes to one of the world’s most perfect, blessedly simple foodstuffs? That said, even purists have been duly won over by the game-changing dairy desserts at Smitten Ice Cream; which, thanks to the unexpected addition of sweet, sweet science (along with standard mix-ins like salted caramel, cookie dough and chocolate chips) are actually made to order.
That’s right — you won’t find freezer cases lined with cartons at the California-based company; with locations throughout San Francisco, Oakland and San Jose. Instead, you’ll come face to face with a patented mixer called the Brrr machine (handled by a squad of Brrristas) instead; which culls cone-ready ice cream from a collection of elemental ingredients in 90 seconds flat.
Invented by Smitten owner, Robyn Sue Fisher, the magical appliance features a double-helical beater, designed to scrape every single surface of bowl — which liquid nitrogen chills to minus 321 degrees. The super-cold temperature (along with the constant movement, ensuring nothing sticks) creates a concoction that’s considerably denser and smoother than your average ice cream, since the ice crystals within it are incredibly small; in fact, they’re practically non-existent. Not only that, but the ingenious Brrr comes equipped with a special sort of software, that’s programmed to know when the ice cream is ready to be served.
Of course, it helps that the sweets are entirely free of preservatives, emulsifiers and stabilizers, and made with top quality ingredients such as organic egg yolks, Madagascar vanilla beans and fresh cultured cream. So the next time you’re in need of a frozen dairy fix, just say no to the status quo, and treat yourself to a highly evolved scoop at Smitten.
“Want to know more about how Fisher is using technology to create the perfect scoop? Buy your tickets to Taste Talks LA today!”