Slower melting ice cream developed by scientists

Scottish scientists believe they have found the secret to making an ice cream that does not melt so quickly on hot summer days.

Researchers at the universities of Dundee and Edinburgh have found a naturally occurring protein that makes the ice cream mixture more stable meaning it melts more slowly and is smoother in texture.

Prof Cait MacPhee, from the University of Edinburgh, says the new ingredient will mean ice cream will "melt eventually, but hopefully by keeping it stable for longer, it will stop the drips".

BBC Scotland's Lisa Summers reports.