A NASA Engineer Helped Craft a Premium Ice Cream Brand

The Science Behind Smitten Ice Cream

Ice cream is a beloved treat that can bring joy to many, but nothing ruins the experience faster than freezer-burned ice cream. For Robyn Sue Fisher, founder of Smitten Ice Cream, this problem was more than just an inconvenience—it was a challenge worth solving. Her journey began with a simple question: How could ice cream be made without the additives that often compromise its quality? This led her to rethink the entire freezing process.

As an MBA student at Stanford, Fisher started experimenting with different methods to create a better product. She focused on reducing the size of ice crystals, which are responsible for the icy texture that makes some ice creams unappealing. By doing so, she aimed to eliminate the need for emulsifiers and other artificial ingredients, resulting in a smoother and creamier final product.

Fisher’s initial attempts involved using existing machine parts and a tank of liquid nitrogen. However, it wasn’t until she partnered with a former NASA engineer and a pastry chef that the project really took off. Together, they developed the "Brrr Machine," a groundbreaking invention that would change the way ice cream is made.

The Brrr Machine: A Game-Changer

The Brrr Machine is a high-tech device that uses liquid nitrogen, which has a temperature of -321 degrees Fahrenheit, to rapidly freeze ice cream ingredients. This extreme cold helps to minimize the formation of large ice crystals, leading to a much smoother texture. The machine features two rotating mixers that keep the mixture in constant motion, ensuring even freezing.

While the process initially required a human touch, it has since become more automated, allowing for the creation of a perfect batch in just 90 seconds. According to Smitten's website, the Brrr Machine is the only sophisticated cryogenic-enabled ice cream machine of its kind and is protected by eight different patents.

Fisher first introduced the Brrr Machine on the streets of San Francisco, inviting people to try the innovative product. Over time, Smitten Ice Cream grew into a premium brand known for its unique flavors and commitment to quality. Fisher credits her success to focusing on the immediate steps needed to achieve her goals rather than looking too far ahead.

Availability and Unique Flavors

Due to the specialized process required to make Smitten Ice Cream, the brand is currently available only on the West Coast, specifically in California. Customers can visit stores to watch the Brrr Machines in action, creating a variety of flavors such as Bee Sting and Brookies 'N Cream. The brand also offers limited-edition flavors like Summer Sweet Corn and the boozy Sonoma Rosé ice cream, providing a unique experience for each customer.

Smitten Ice Cream stands out not only for its taste but also for its innovative approach to ice cream production. By combining science and creativity, Fisher has created a product that appeals to both connoisseurs and casual consumers alike. Her story serves as an inspiring example of how thinking outside the box can lead to remarkable results.