A method and device for making ice cream, the device comprising an outer shell with a closeable opening, a closeable inner shell. The outer shell and inner shell may be rigid or flexible. The outer shell may be made from TPU. The inner shall may be made from a foodsafe material such as polyethylene. A method for making ice cream comprising adding ice cream mixture to an inner shell; closing the inner shell; adding ice and salt to an outer shell; inserting the inner shell into the outer shell; closing the outer shell; and bouncing the outer shell on a trampoline.

A method and device for making ice cream, the device comprising an outer shell with a closeable opening, a closeable inner shell. The outer shell and inner shell may be rigid or flexible. The outer shell may be made from TPU. The inner shall may be made from a foodsafe material such as polyethylene. A method for making ice cream comprising adding ice cream mixture to an inner shell; closing the inner shell; adding ice and salt to an outer shell; inserting the inner shell into the outer shell; closing the outer shell; and bouncing the outer shell on a trampoline.

Disclosed herein is a mechanized production line of floodeh (faloudeh) comprising three main sections including, faloodeh (faloudeh) noodle production section, syrup production section and mixing & flavoring section. To establish the whole production line 20 sq. meter area to produce 500 Kg of product is needed. The whole production line is made up of stainless steel.

Methods and systems for producing cocktail ice cubes are provided. One method includes setting a temperature of an interior surface of a tumbler below a desired temperature for an ice structure loaded into the tumbler; executing a sauce coating cycle for coating the ice structure with a sauce; executing a freeze cycle after the sauce coating cycle, by spraying nitrogen on the ice structure; alternating between the sauce coating cycle and the freeze cycle for applying sauce on the ice structure; and executing a water cycle for applying water to the ice structure coated with the sauce to produce a frozen cocktail ice structure.

The present technology provides a device, such as a food processor with interchangeable components to allow the device to serve as a juicer, pasta maker, slicer, grinder, and frozen dessert maker. The device driver receives components that attach to the outlet of the device driver via a screwed connection or other suitable connection. The device drives a central shaft connected to interchangeable components that mix pasta ingredients, drive an extrusion auger, drive a rotating slicer, or perform any other suitable functions. The components may extrude pasta, juiced pulp, frozen desserts, or ground meat. The components may receive food products and auger the food products via a tube or cylinder via a helical screwed surface of the auger. Other components drive a food slicer or a meat grinder. By changing the components connected to the drive motor of the device, five different food processing functions may be utilized.

A method of making a dessert includes the steps of combining and mixing together sugar, flour, milk and vanilla bean seeds to define a first mixture. Sugared yellow yolks are added to the first mixture to define a second mixture. The second mixture is mixed at a temperature between 180° F. and 205° F. and then cooled and poured into a plurality cups each containing a pie crust. The cups and second mixture contained therein are frozen to define frozen desserts. The frozen desserts are later cooked to define finished desserts ready for consumption.

Described is a method for making liquid and semi-liquid fermented milk products, comprising the following steps: a) placing a milk-based mixture in a container (3); b) subjecting the basic mixture to a heating thermal treatment; c) adding lactic bacterial strains to the basic mixture according to a concentration of at least 10{circumflex over ( )}8 CFU/ml of basic mixture, and subjecting the basic mixture to which lactic bacterial strains were added to a thermal treatment for a predetermined time; d) stirring the mixture to which lactic bacterial strains were added in order to break a coagulated mass which formed in the mixture to which lactic bacterial strains were added, to make the liquid and semi-liquid milk products.

Described is a method for making liquid and semi-liquid fermented milk products, comprising the following steps: a) placing a milk-based mixture in a container (3); b) subjecting the basic mixture to a heating thermal treatment; c) adding lactic bacterial strains to the basic mixture according to a concentration of at least 10{circumflex over ( )}8 CFU/ml of basic mixture, and subjecting the basic mixture to which lactic bacterial strains were added to a thermal treatment for a predetermined time; d) stirring the mixture to which lactic bacterial strains were added in order to break a coagulated mass which formed in the mixture to which lactic bacterial strains were added, to make the liquid and semi-liquid milk products.

Provided herein are capsules for the preparation of cooled edible products from their ingredients, more specifically multi-components capsules that contain two or more ingredients for producing a cooled edible product.

Provided herein are capsules for the preparation of cooled edible products from their ingredients, more specifically multi-components capsules that contain two or more ingredients for producing a cooled edible product.