A couple of weeks ago, we wrote a piece about three students at Massachusetts Institute of Technology (MIT), who managed to 3D print an actual ice cream printer. Their printer, however, was just a first version and needed improvement. Luis E. Fraguada from Barcelona-based research group Robots in Gastronomy (yes, that group really exists) thinks his 3D printer is able to bring the ice cream technique to a whole other level.
They’ve created a printer called FoodForm, which is not necessarily a new printer, as it has been out for some while. The printer can 3D print several types of food, such as cream cheese, cake dough, fruit and vegetable puree, but also eggs, pasta and honey. Last week, the team, however, managed to add ice cream to its long list.
This 3D printer can print onto any possible surface, which means it could be any kind of plate; a heated surface but also a cold one. They used Polyscience’s Anti-Griddle, a machine which cools any plate to -34°C, which enabled them to print about 10mm and still get their top layers to be frozen.
The MIT students used liquid nitrogen to freeze the ice cream, which was extruded onto a build plate. The Barcelona-based team used the Anti-Griddle. The benefit of using such a machine is that it can freeze the ice cream directly after it’s been extruded. Because of this, the printed design keeps its shape without melting. The result – an accurately made ice cream shape – can be seen in the video below:
Image credits: Robots in Gastronomy (hell, yeah!)