Beiruting News

Scientists have discovered a protein which binds the components of ice cream together and stops it melting so fast.

Ice cream that does not melt in the sun could hit the shelves within three years, scientists have claimed.

Experts believe they have developed a recipe for a more robust frozen desert that will consign childhood memories of sticky hands and dissolving cones to history.

It is based on a naturally occurring protein that binds together the air, fat and water in ice cream to make it more resistant to melting.

The new ingredient should create firmer, longer lasting ice cream that will keep it frozen for much longer in hot weather.

The scientists, from the Universities of Dundee and Edinburgh, said it could also prevent gritty ice crystals from forming, ensuring a fine, smooth texture more reminiscent of luxury ice creams.