Over the span of an hour, regular ice cream begins to lose its shape and drip into the beaker below after 30 minutes, while UW-Madison Ph.D. researcher Cameron Wick's ice cream, infused with polyphenols, holds its shape.
Over the span of an hour, regular ice cream begins to lose its shape and drip into the beaker below after 30 minutes, while UW-Madison Ph.D. researcher Cameron Wick's ice cream, infused with polyphenols, holds its shape.
