British scientists develop slow-melting ice cream

"The scientists developed a way to produce the protein using friendly bacteria." - article

"Developed by researchers at the Scottish universities of Edinburgh and Dundee, the ingredient could be available within three to five years." - article

That doesn't sound too friendly, three to five years?

Ice cream -- milk+cream+flavor+sugar+cold. That's it, really anything else is just making worse.

I prefer traditional simple ice cream and I'll eat it fast if melting is a problem.

Don't tell me that Ice cream make with natural ingredient. What kind of friendly bacteria?

Anyway it must be Chemical Ice Cream.

About time too.