Putting food back in the freezer after it thaws causes ice crystals to grow, imparting the unwelcome crunchy texture and mildew-like taste of freezer burn. Now food chemist Srinivasan Damodaran of the University of Wisconsin–Madison has derived an edible antifreeze from papaya enzymes and gelatin. His concoction, which stunts ice-crystal growth, promises always-creamy ice cream and juicier T-bones, even after their third trip between icebox and table.

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Make CO2 Ice Cream

Cost: $150
Time: 15 Minutes

Safe | | | | |
Risky

For an illustrated photo how-to, launch the gallery.

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