When ice cream doesn't melt, is it still ice cream?
Researchers from the USDA’s Agricultural Research Service have discoveredthat from freeze-dried berry powder, especially when made from strawberries, makes a good stabilizer for ice cream and frozen desserts.
So good, in fact, that the stuff won’t melt. The products “will maintain their shape even after reaching room temperature.”
Well.
I’m all for stabilizers, especially if they’re natural ones that can replace stuff like carrageenan. (I remember telling a friend what carrageenan is made from. She made me promise never, ever to reveal another fact about processed food to her.)
But ice cream that doesn’t melt? Sorry, but to me, that makes cell-grown meat look positively natural.
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