
UK Food Scientists International Heroes like these guys have [re]disovered a curious natural protein that happens to have some seasonally-apt, and awesomely-paradoxical properties.
When the magical stuff is added to ice cream, the ice cream, in-fact, melts slower. Not zero hot-weather drips, but dang close.
Also, this angel from upon-high to sweaty summer children has other benefits. It seems to make the ice cream smoother, similar to the more expensive varieties that have less air, finer crystals, & more butterfat…