Physicists in the U.K. have isolated a naturally occurring protein in ice cream that binds together water, air, and fat content to keep the scoop solid, a protein they can replicate and use to develop ice cream that doesn’t melt. What do you think?
“I’m still committed to eating ice cream as though it could disappear at any moment.”
Tyson James • Transit Researcher
“Big deal. I had this same idea when I was eight.”
Les Tackett • Baseball Stitcher
“I admit it would be nice to eat ice cream year-round and not just during winter.”
Loretta Suskin • Montage Curator