Just a regular day on Twitter until up in our feed comes information on a restaurant in Japan that serves ice cream that doesn’t melt. As this item has not yet come to America we decided it was in our hands to figure out the recipe and see if it’s true. From our research we found that scientists we’re inspired by one chef in Japan that used polyphenol (and/or the nutrients that comes from strawberries, many fruits, and nuts) creating a scientific reaction with the milk products to make it not melt. We bring it into the test kitchen and try many recipes with the polyphenol to see which one melts the fastest. The recipe here is the ice cream recipe that took the longest to melt… at 2 hours melted in full. If we had put more polyphenol into the recipe we assume it would have held it’s form longer.
Hellthy Junk Food is coming to Prime Video
