If you're tired of bringing home melted ice cream from the grocery store this summer don't worry, there's a whole new type of ice cream that can solve your problem. A team of McGill University students has invented an ice cream that needs minimal freezing.
You can store it on a shelf at room temperature and when you're ready to eat it, break the seal and let the air that flows in create tiny air bubbles. Then shake the mixture of liquid and nitrous oxide and put it in the freezer. A couple of hours later...Voila!
Originally called 'Frisson', or french for 'Shiver', it's now being called "McGill's Shelf-Stable Frozen Dessert" until a new name is developed. So far, the team at McGill make two flavors, Almond Pistachio and Hibiscus Ginger.
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