Ice cream on a hot day doesn’t last long and, during these blazing hot summer days in El Paso, it melts extra fast. Thanks to some NMSU students, that’s about to change.<\/p>\n
You can’t really enjoy ice cream during summer in the Borderland because you have to eat it so fast. It’s practically a race to get it down before it winds up all over your hands or the floor. A professor at NMSU<\/a> in Las Cruces and his team are about to make ice cream lovers everywhere, super happy.<\/p>\n Professor Sergio Martinez-Monteagudo<\/a>, like … oh … everybody … hated watching good ice cream melt so, he did something epic. With a grant from Blue Bunny Ice Cream<\/a>, he figured out how to stop the melting.<\/p>\n Ice Cream That Won’t Melt<\/p>\n … a process that changes the proteins to allow them to have a stronger bond to water once they are re-frozen, the key to making the ice cream last longer. –\u00a0KVIA<\/a><\/p>\n The process has to do with extracting fat from ice cream and modified proteins. I’ll leave it at that. If you want to go full geek on how they did it, click\u00a0here<\/a>.<\/p>\n Ice Cream That Won’t Melt Is Real<\/p>\n They did all kinds of research, including sampling over 30 types of ice cream to find each one’s “melting curve and, in the end, the ice cream they produced lasted 3 hours.<\/p>\n