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Researchers at Kanazawa University in Japan, led by Tomihisa Ota, have made an unexpected breakthrough in ice cream technology, resulting in a dessert that melts with remarkable difficulty.
The team incorporated strawberry extract into their ice cream formulation to achieve an appealing shape. However, they discovered that this addition complicates the separation of fat and water within the mixture, ultimately enhancing the ice cream’s firmness and preventing it from becoming runny.
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This innovative ice cream can withstand temperatures of up to 28 degrees Celsius and even remains intact for a brief period when exposed to a hairdryer set to emit hot air.
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