The future is now, folks: Japanese scientists have discovered a completely organic way to make ice cream retain its shape and not melt for several hours. Your taste buds won’t notice, unless you have the patience and willpower to observe rather than eat your frozen treats this summer.
According to the Asahi Shimbun, a Japanese daily newspaper, scientists at Biotherapy Development Research Center Co. in Kanazawa stumbled upon the miracle-working method by accident earlier this year. Researchers had reportedly asked a pastry chef to create a dessert using polyphenol liquid, extracted from strawberries, in an effort to help out strawberry farmers whose crops were suffering after the earthquake and tsunami in eastern Japan in 2011. The frustrated chef told scientists that “dairy cream solidified instantly when strawberry polyphenol was added,” and although he believed there was “something suspicious” about the polyphenol, one researcher at the center immediately realized the natural compound’s potential for greatness.