photo: Donnie Ray Jones via Flickr
If you’re tired of having to clean your kids’ arms, legs and face after every ice cream outing, you might be happy to know that ice cream’s pesky habit of melting may be a problem, solved!
Scientists at Japan’s Biotherapy Development Research Center in Kanazawa appear to have invented ice cream that doesn’t melt, according to a recent article in the Japanese newspaper, The Asahi Shimbun. The makers of the chilly concoction say that it “will remain almost the same even if exposed to the hot air from a dryer.”
“When heat from a dryer was applied in an air-conditioned room, a vanilla popsicle that was purchased from a regular shop began melting around the edges almost instantly,” said the article. “But the Kanazawa Ice retained its original shape even after five minutes. It also tasted cool.”
What’s the secret? Tomihisa Ota, professor emeritus of pharmacy at Kanazawa University told the press that the ice cream is made with a polyphenol liquid extracted from strawberries. This extract makes it hard for water and oil to separate, which means frozen desserts (researchers tested popsicles, too) containing the ingredient will retain their shape for longer and be harder to melt.
The discovery was made by accident after researchers were tasked with creating a dessert with the polyphenol extract as a way to help strawberry farmers, who suffered after the 2011 earthquake and tsunami in eastern Japan.
For now, the dessert, called “Kanazawa Ice” after its place of origin, is only available in Japan.
Would you try this non-melting ice cream? Tell us your thoughts in the comments below.