A team of Japanese scientists has developed a way to make and sell a type of ice cream that does not melt, capitalizing on a discovery made accidentally by a chef. Most ice cream starts melting just moments after it is scooped from a container and placed into a bowl or on a cone. Because of this, people have taken to eating it quickly. But now that may change, as a team in Japan has found a way to maintain the shape of ice cream no matter how slowly it is eaten.
The ice cream reportedly came about by mistake after a chef in Japan was asked to find a way to use strawberries grown in areas impacted by the earthquake and tsunami back in 2011—they wouldn't grow in a normal shape, so customers wouldn't buy them. The chef tried to use the strawberries in other ways, and at one point, complained that they caused cream to solidify. Hearing of the complaint, a team at Kanazawa University took a closer look and discovered that a compound called polyphenol in the strawberries was responsible for solidifying the cream. The extract, they found, makes it difficult for water and oil to separate, which is what occurs in regular ice cream. They tried mixing it with ice cream and found it would prevent the ice cream from melting.
Because the extract is completely natural, it did not require testing by health inspectors—instead, it was made available to local shop owners who gladly began selling the ice cream in prepressed shapes on sticks or forms to customers who were more than happy to try it.
So... has anyone here tried this ice cream? How is it?
Dominic Watson
Sounds fantastic
Luke Bell
absolutely horrendous. it's just fucking foamy soapy consistency the whole texture is still lost as it melts. business as usual just eat icecream during winter
Parker Reyes
it's interesting and maybe a step towards an actual new better food
that artificial meat they grow in labs, they are supposed to change the world some day
Alexander Mitchell
That story is bullshit but I believe it
Joseph Morgan
>Godzilla ice cream Sounds cool, but I like my genome.
Julian Turner
>Because the extract is completely natural, it did not require testing by health inspectors
Makes sense, I suppose this never-melt ice cream now also comes in nightshade flavor?
Cooper Perry
Ice cream manufacturers have been doing stuff like this for ages :
Being able to use natural ingredients to do it is nice for marketing though.
Grayson Young
All ice cream is foamy now unless you make it at home. The overrun in modern ice cream is beyond measure.
John Barnes
Oddly enough, I made some black nighshade ice cream last fall. It was fucking godly delicious. I didn't grow any black nightshade this year, but I have tons of other berries ready to go.
Ethan Price
There is this great natural extract you can make from apple seeds or almonds that would add a nice bitter flavor to add to that too. ;)
Kayden Wright
Can it be counted as natural when it was being Fukushima'ed?
Jack Flores
what if it isnt the strawberry polyphenol but radiation instead?
Camden Reed
fucking lying bamboo niggers, they didn't discover a goddamn thing
Christopher Smith
That's no longer ice cream. That's chalk.
[spoiler]Tasty, tasty, chalk[/spoiler]
Carter Rogers
is that why my bryers was foamy. Shit I remember that being actually dense and now it's like I got some shit walmart brand
at least I learned how to make icecream at home
Luis Morris
>just eat icecream during winter kys
Oliver Bell
A couple brands are still okay. Haagen-Dazs and Talenti are decent enough, but anything else has thickeners and too much air in it making it feel like a solidified piece of what happens when a kid blows bubbles in their glass of milk.
