The future is now: Scientists in the United Kingdom say they've developed a formula to create ice cream that is resistant to melting in the heat, according to The Telegraph.
Researchers from the Universities of Dundee and Edinburgh hope that in about three year's time the days of puddled sundaes and leaky cones will be over. The recipe wouldn't make the ice cream 100 percent melt-proof, but the idea is to prolong the process.
The key is a naturally occurring protein called BSiA that will bind the air, fat and water in the ice cream together. Aside from providing extra heat resistance, the bond will make the ice cream firmer and prevent ice crystals from forming.
Overall, the idea is to create a product that will be better for the consumer and manufacturer alike.
Click here to read more on this story at Telegraph.co.uk.