Healthier ice cream with wine

Adding wine sediment to ice cream slows its melting and makes it healthier, according to a study from Taiwan.

Food Science and Technology published the study indicating that wine lees, which is mostly dead yeast, can increase the amount of antioxidants in the finished product and slow melting times.

Foodnavigator.com, which published the study in Europe, seemed most interested in the prospect this might boost the continent's stagnant ice cream market.  But there were many benefits from adding as little as 50 grams per kg (a cup for every five quarts) of wine lees to the mix.

Melting rates were slowed by nearly one-third, and the resulting product had more antioxidants. Plus, the wine makers may have a new market.

I don't know what's stranger, the idea of making ice cream good for you or the thought of oenophiles hanging around Bruster's.