UW-Madison researcher creates ice cream that holds its shape
![UW-Madison researcher creates ice cream that holds its shape](https://bloximages.chicago2.vip.townnews.com/democratherald.com/content/tncms/assets/v3/editorial/2/ad/2add9bef-fe92-595a-9f40-13a6c41ca81f/6671a02304cad.image.jpg?resize=300%2C169)
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.