Healthy and luscious
In the fight against ice crystals, the recent avenue of study has focused on molecules call anti-freeze proteins. Found in certain kinds of plants and fish that live in extremely icy environments, these prevent proteins ice or frosty crystals from formatting, which stays the organisms from sub-zero to death. Maybe they could do the similar for ice cream.
In the meantime, a lot of companies are trying hard to create ice cream that is both delicious and healthy. The mouthwatering ice cream is loaded with fats and calories. It’s the chubby that carries the taste and produces the softy texture. The normal or standard ice cream is about 50 to 65 % water and 15 to 30 % butterfat.
Smith says; ice cream is unique and matchless because you don’t get it daily. “You eat it some special time or when you go to the outside or parks. It’s usually a joyful time.”