There are certain rules of nature that should not be messed with. Melting ice cream is not one of them.
Imagine a romantic summer stroll with your new fella. You’ve stopped for ice cream and you think you look like this:
when in fact you look like this:
Melting ice cream ruins relationships. So the Japanese fixed it. How? With strawberries.
Japan's Biotherapy Development Research Centre was working with a pastry chef to create a dessert using a liquid extracted from strawberries, but the chef complained that whenever he added the liquid to his dairy cream, the cream solidified instantly.
“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," Tomihisa Ota, a professor emeritus of pharmacy at Kanazawa University, who developed the popsicles, told the Asahi Shimbun.
An Asahi Shimbun reporter (in what was likely their best assignment ever) put the popsicles to the test. On a 28 degree day, they purchased one of these heat defying popsicles from Kanazawa Ice, where customers stood outside simply staring at their new purchase for minutes waiting for the melting to begin.
The reporter took theirs into an air conditioned room and applied heat from a dryer to it and a regular popsicle. The regular popsicle began melting around the edges immediately while the Kanazawa Ice popsicle held its shape for five minutes and even tasted cool.
So there you have it. Japan just won summer.
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