Most ice cream machines slowly churn the cream solution as it cools down. The Pacojet uses a different process to create ice cream. The brainchild of a swiss inventor, it uses a blade spinning at 2,000 rpm to break a frozen solution into microscopic crystals. Chefs also use it to make purees and mousses. Because it directly emulsifies from a frozen solid, chefs can make individual portions at a time and keep ingredients for longer. The Pacojet can be placed in the broader movement for more advanced and scientific cooking instruments.  Because it creates smaller crystals, it’s products have more taste.