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.
210 Calories Per Cup
- 2 Cups Heavy Cream
- 2 Cups Milk
- ¾ Cup Sugar
- 1 tsp Salt
- 1 Tbsp Vanilla Extract
- 6 Capsuled Polyphenol: http://amzn.to/2hSjAQY
- Carefully open up 6 capsules of polyphenol in a bowl.
- Whisk together all ingredients into a mixing bowl. Cover and set in the fridge for a minimum of 1 hour.
- Turn your ice cream maker on at low speed and pour your mixture in. Let mix for 15-20 minutes.
- Once fully churned place in a sealable container in the freezer for 4-6 hours to firm up.
- For this experiment we set 1 scoop of ice cream next to our other test subjects at 73°F in a humidity controlled environment. It wasn't until 20 minutes that this ice cream started to change shape, thus resulting in ice cream that can stay firm much longer than your average ice cream.