Ice Cream Injector

We start with a soft serve ice cream machine, and strengthen the motor and auger which push the ice cream out the spigot.

Then, we add a removable angled nozzle, which can be easily locked in place over the built-in downward one.

This new nozzle is appropriately shaped so it can be easily used for filling various and sundry cakes, pastries, and so on and etc forth.

Et voilà, ice cream filled croissants. Preferably, fresh hot croissants, right out of the oven, filled with creamy cold goodness, and eaten before the temperatures even out and the ice cream melts.

There exists prior art for the *result* (hot baked thing outside, cold ice cream inside), such as baked alaska, or fried ice cream, but this is an entirely different mechanism, and allows any fillable food to be used.

On a related note, if you take a pastry which is normally filled then baked, such as an apple turnover, and make the steam escape holes smaller than normal, it will, after baking, have a large empty void inside the pastry above the filling. Combined with this idea, you can have a super portable apple pie à la mode.