Ice Cream That Won't Melt

It's like the Everlasting Gobstopper come to life in the form of dairy. Scientists, who apparently are done figuring out the cure to all the world's diseases, got together to give us the gift that keeps on giving. Scientists from the Universities of Dundee and Edinburgh cooked up a new recipe that stops ice cream from melting in warming temperatures or a the very least last longer.
  “We’re excited by the potential this new ingredient has for improving ice cream, both for consumers and for manufacturers,” Professor Cait MacPhee, an experimental biomolecular physicist at the University of Edinburgh, told The Telegraph.

According to the findings it all comes down to one new ingredient, "a naturally occurring protein, known as BsIA, that binds together the air, fat and water in ice cream to make it melt-resistant. The researchers discovered a way to produce this protein, which already occurs naturally in some foods, in friendly bacteria. The protein sticks to fat droplets and air bubbles to make them more stable in a recipe." A big plus is that manufactures and stores won't have to deep freeze their product which will reduce freezer burn. Sounds like everybody wins. I scream, you scream, we all scream for biotechnology!!