Japan has discovered a way to make ice-cream that doesn’t melt

These popsicles are ready to take on the summer heat.

Japan’s Biotherapy Development Research Centre has created what could possibly change life as we know it — ice-cream that doesn’t melt.

And it wasn’t even on purpose.

The research centre in Kanazawa city had asked a pastry chef to make a dessert using polyphenol, a liquid extracted from strawberries.

But the pastry chef was alarmed, complaining that the dairy cream he was using “solidified instantly” when the strawberry polyphenol was added to it.

It was then that the research centre realised they had struck gold. Read more…

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