Japanese scientists have discovered an organic way to make ice cream keep its shape and not melt for several hours.
According to a Japanese daily newspaper, scientists Japanese stumbled upon the miracle-working method by accident earlier this year. They had reportedly asked a pastry chef to create a dessert using polyphenol liquid, which was extracted from strawberries, in an effort to help out strawberry farmers whose crops were suffering after the earthquake and tsunami in eastern Japan in 2011.
The chef told scientists that “dairy cream solidified instantly when strawberry polyphenol was added,” one researcher at the center immediately realized the natural compound’s potential. Through trial and error, Tomihisa Ota, a professor soon developed non-melting popsicles from the compound.