Douglas Goff, professor emeritus at the Ontario Agricultural College, shared his thoughts with U.K. publication The Times about Unilever’s plans to create ice cream that doesn’t melt. Read the piece here.
Goff said such a confection is possible, but that it would certainly take some effort to deliver the perfect ice cream.
For the past 35 years, Goff has been instructing the University of Guelph’s ice cream technology course. At the Department of Food Science, he conducts research on the ingredients, formulations, processing and quality issues of ice cream and other frozen desserts.