Artisan-quality ice finally moves from cocktail bar to home — your G&T will never be the same | Small Hard Ice Cream Machine

Let’s say you’re having a party in your hotel room and you’ve only got ice from the machine down the hallway, or you run out of cubes mid-event. Don’t panic. “I actually kind of prefer to use really crummy ice to make drinks,” Bohrer says. “I want one bad ice machine just for shaking cocktails.”

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It comes as many of the world’s biggest companies – including Amazon, Google and Apple – are racing to develop a plethora of so-called ‘smart’ devices for the home.

I make ice cream when I crave Eton mess — that lovely pile of broken meringue, whipped cream and strawberries so beloved in the U.K. This convoluted cooking happens to me often — an ingredient left from one project prompts another. Egg yolks left over from making the meringues for the Eton mess mean custard or eggnog or, in this case, ice cream.

Quari Ice would like to change that. In 2015, husband and wife entrepreneurs Neil and Audrey Sullivan set out to turn the home ice game on its ear. The couple spent two years developing their proprietary operation, a process that included numerous trips to Japan, much trial and error, and plenty of expert advice on innovation.

The absence of labelling regulations that can differentiate dairy analogues from pure dairy products are missing. “The rightful income of dairy farmers is being diverted to dairy analogues, which further impacts the health of consumers,” says R S Khanna, chairperson of Kwality Ltd, Delhi-based dairy company. “Dealing with dairy alternatives, their labelling and specification, and differentiating them from dairy products are complex issues,” says Sunil Bakshi, advisor at FSSAI. “The rules for checking dairy analogues are under consideration of the scientific panel,” he adds.

Americans have been making their own ice cubes since the advent of home refrigeration in the 1930s. Back then, aluminum trays were the norm. In the 1950s, stainless steel trays showed up on the scene, but they were mostly replaced by plastic in the 1960s. By the 1980s, ice cube trays with lids started appearing. In the early 2000s, silicone trays popped up. Their pliable nature meant you could pop out innovatively-shaped ice cubes with relative ease.

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In a city that takes cocktails as seriously as Las Vegas, however, the creation of ice is neither simple nor a laughing matter. In most of the top bars on the Strip, a lot of time and money go into creating and selecting the right cubes, pellets and spheres for every drink.

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Another solution is to have refrigerators maintained regularly. A maintenance provider, like MaintenX, can work with your business to create a personalized preventative maintenance schedule to help keep equipment in top shape. Poorly maintained equipment is more expensive to run, potentially dangerous, and much more susceptible to breakdowns. Routine maintenance can lead to lower utility bills, longer equipment life, lower service and repair costs, less breakdowns, and decreased chances of emergency services needed.