The temperature in your freezer would need to remain under -40°C constantly, to keep the tiny ice crystals in your ice cream frozen and virtually imperceptible. Photo: AFP
As temperatures rise, who doesn't enjoy cooling down with a scoop of ice cream? But what's with that layer of ice crystals covering your delicious vanilla treat? Rest assured, this could soon be a thing of the past, thanks to cellulose derived from wood!
Vanilla, strawberry or chocolate? We all love to beat the heat with a scoop of ice cream. But have you ever noticed the ice crystals that inevitably form on your tub of frozen goodness?
