Gadgetory

ice cream is a centuries-old dessert but in San Francisco it's taken on a high-tech twist an ice cream shop smitten founder Robin sue Fisher uses a some unconventional ingredient liquid nitrogen which is an inert element and it's negative 321 degrees Fahrenheit that triple-digit chill changes how the ice cream tastes and feels in your mouth the colder you freeze it products the smaller the ice crystals can be and the smaller the ice crystals are the sweeter the texture is while most ice cream is made with preservatives and stabilizers and frozen until search is made without those extras on the spot do you see the actual real organic dairy being poured into the bowl you see the you know the berries right in front of you you see all the different elements of each flavor and you get to see the whole process being churned before your eyes from liquid and to solid into your finished ice cream this liquid nitrogen technique isn't unique to smitten but this machine is dubbed the burr it's the result of prototyping with engineers for two years mixer manages to scrape every surface of itself such that the ice crystal is compressed as small as possible and we have very special DNA GOC which are beaters designs and then secondly our machine also incorporates viscosity so it has internal brains software that can really understand what's happening to the product and knows when the product is it's right consistency in true startup fashion smitten is trying to improve upon its hardware version 2.0 of the burr rolls out this fall we've also learned that different things you know have required more maintenance than others and also we're making so much ice cream that our machines are limited with their size so our next machines are a little bit bigger and a lot stronger and more robust in terms of eliminating maintenance and there's the increase in size should shorten the wait for a double scoop of chocolate ice cream you scream for that in San Francisco I'm Sumi das cnet.com for CBS News