Scientists at the Universities of Dundee and Edinburgh are toiling in their laboratories to create ice cream that stays firm for a long time even in hot weather. The secret ingredient is a naturally occurring protein produced by a bacteria. This protein sticks to fat droplets and air bubbles, binding them with the water so that the ice cream remains rigid. The Telegraph reports that the protein can also "prevent gritty ice crystals from forming, ensuring a fine, smooth texture more reminiscent of luxury ice creams."
