Giving the Cold Shoulder to Crunchy Ice Cream — With a Dash of Cellulose

Ice cream can be a culinary delight, except when it gets unpleasantly crunchy because ice crystals have grown in it. Today, scientists report that a form of cellulose obtained from plants can be added to the tasty treat to stop crystals cold — and the additive works better than currently used ice growth inhibitors in the face of temperature fluctuations. The findings could be extended to the preservation of other frozen foods and perhaps donated organs and tissues.