Non-Melting Ice Cream

At the Biotherapy Development Research Center in Kanazawa, an accidental discovery has resulted in the invention of non-melting ice cream. The ingredient is a polyphenol liquid, extracted from strawberries, that “make[s] it difficult for water and oil to separate”—meaning, in this instance, that a popsicle keeps its shape. Kanazawa Ice first became available earlier this year, and now can be bought in Osaka and Tokyo. …