Salmon Sundaes? ‘Van-eel-a’ Ice Cream? Ew.

Scientists discovered how to extract the blood protein of the Arctic pout fish and infuse it into ice cream. Mixing it with milk, cream and sugar reduces the formation of ice crystals on the final product, meaning less cream can be used, which means fewer calories. And guess what? You may have already eaten it if you’re a fan of Popsicles and Breyers Light Double Churned ice cream bars...

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