So you're waiting in line for ice cream on a hot summer day, you finally get your cone, you step outside, and suddenly Global Warming gets all up in your mint chocolate chip and
The situation turns out something like this:
Well, fortunately, scientists just did something awesome (again) and discovered a protein that will bind the components of your ice cream scoop together, resulting in a slower-melting ice cream overall.
That's right. No more dripping ice cream cones.
Now time for the boring scientific yadda-yadda. Basically, biomolecular physicists from the Universities of Dundee and Edinburgh were able to find a way to produce the adhering protein BslA - which naturally occurs in some foods - to friendly bacteria that they incorporated into the ice cream base.
To be honest, from my science-dumb perspective, the idea of pumping bacteria into my food sounds just a little nasty, but then I remember what the milk in my ice cream comes from, and my argument quickly goes moot.
Let's get back to the good stuff.
Researchers say that it's probably that the new and improved ice cream will be available on the market within the next 3 - 5 years. This might sound like an eternity to you, but as Mother always said, good things come to those who wait.
That's how we got things like the new 'Star Wars' movie and Taco Bell delivery, after all.