A pastry chef working at Biotherapy Development Research in Japan was assigned to create a creamy dessert using polyphenopl, which is extract from strawberries. He mixed it with cream and all of it sudden it began to solidify, turning into an ice cream-like substance. Researchers at this center decided to call it, Kanazawa Ice, naming it after the town it was created in. After a few trials, people began to notice that it doesn’t melt…right away. It can take up to a hour before it turns to mush. One reporter stood in the hot sun with one of the magic Popsicle and it remained solid. Another person turned on a hair dryer blowing hot air on this new ice cream and it still didn’t melt. So far, this Popsicle is not available in the United States.
