Leave It to Japan — They've Invented Ice Cream That Doesn't Melt
You can always count on some genius scientist to blow our basic human minds, even when it comes to something as simple as ice cream.
Some of our most amazing discoveries have been accidental — like, say, electricity — and magic has happened again. Scientists at the Biotherapy Development Research Center in Japan have somehow created ice cream that doesn’t melt.
This miraculous discovery happened when the scientists were testing the polyphenol extracts while trying to make a strawberry dessert that would help strawberry farmers who had seen their crops affected by the earthquake and tsunami in 2011. During the process, a pastry chef got frustrated, saying the extract caused the cream to solidify and remain frozen. How annoying! But wait…
“Polyphenol liquid has properties to make it difficult for water and oil to separate, so a popsicle containing it will be able to retain the original shape of the cream for a longer time than usual, and be hard to melt,” said professor emeritus of pharmacy at Kanazawa University Tomihisa Ota, who developed the popsicles, to Japanese news organization Asahi Shimbun.
Somehow, this glorious invention coming out of a noble experiment makes it even more deliciously exciting.
Sure, part of the long-standing identity of ice cream is that it melts. But think bigger. Apparently, even after a few hours, the ice cream kept its shape. This is leading us to fantasizing about all sorts of amazing realities where we don’t have to eat our ice cream fast before it melts, but rather can savor it all afternoon.
This brilliant discovery, called Kanazawa Ice — (but also known as the “not-melting Popsicles”) — first appeared in the northwestern city of Kanazawa (hence the name) this spring, says Asahi Shimbun, but it can now be found in shops in Osaka and Tokyo.