How to make Ice Cream in 30 seconds ? Simple! Use Liquid Nitrogen!
Mix up a standard ice cream recipe (two quarts of cream, sugar, eggs, vanilla and flavoring). Then, working in a well-ventilated area (lest the nitrogen displace oxygen from the air) and with due regard for the ability of liquid nitrogen to freeze body parts solid, gently fold about two liters of nitrogen syrup directly into the cream, much as you would fold in egg whites.
The result, literally 30 seconds later, a half-gallon of the best ice cream you would ever taste. The secret is in the rapid freezing. When cream is frozen by liquid nitrogen at -196°C, the ice crystals that give bad ice cream its grainy texture have no chance to form. Instead you get microcrystalline ice cream that is supremely smooth, creamy and light in texture. Martha Stewart, eat your heart out!