(CNN) Portable and refreshing, an ice cream cone is a perfect hot-weather treat. Until it starts dripping all over your hand. Now scientists in Scotland say they've licked the problem. Researchers at the Universities of Edinburgh and Dundee have discovered a naturally occurring protein that can be used to create ice cream that is more resistant to melting. The protein binds the air, fat and water in ice cream, creating a smooth consistency that stays frozen longer. And, scientists say, it won't affect the taste.
