Australians will love this! An ice-cream impervious to our sizzling summer sun has been invented – in Japan.
Sold under the name Kanazawa Ice, these “non-melting” popsicles are made by Biotherapy Development Research Center Co. and reportedly stay firm and cold for significantly longer than a regular ice-cream, even in 30 degree sun.
Even after being blasted with warm air for five minutes in an air-conditioned room, the Kanazawa Ice popsicles retain their shape and taste cool.
Tomihisa Ota, professor emeritus of pharmacy at Kanazawa University, developed the ice-creams using a polyphenol liquid extracted from strawberries.
‘Polyphenol liquid has properties to make it difficult for water and oil to separate so that 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,’ Professor Ota explained to Asahi Shimbun.
The discovery of the powerful polyphenol was apparently a complete fluke. After the 2011 earthquake and tsunami devastated Japan’s Miyagi prefecture, scientists were looking for a way to help strawberry farmers in the region recover by finding alternate uses for fruit that wasn’t good enough to sell as is.
Trialling the polyphenol liquid as a food additive with the help of a pastry chef, Biotherapy Development Research Center Co. discovered that dairy products with the extract added didn’t melt. That’s a seriously win-win scenario!
Fingers crossed we get to try it in Australia soon!
Recovering caffeine-addict and serial bruncher Eliza Murray feels most at home typing away in a cozy cafe with her re-mortgaged avocado toast nearby. When she isn't reporting on the latest Instagram-shattering glittery food trends, she can be found experimenting with new gin garnishes (hello strawberries!) or biting into an entire wheel of brie (no shame). She tweets @theothereliza