Bacillus or hay subtilis as it is also called because of its presence in the upper layers of the soil, is a very common bacteria. It can be found everywhere - in water, air, ground and even our gastrointestinal tract. This means that it is a "friendly" bacteria and, therefore, perfectly safe to eat.

The researchers have published two papers on how the protein works. One outlines the biological process while the other talks about the physics. More importantly, they have extensively tested (and tasted) the ice creams incorporating the protein and even filed a patent for their process.

As to how long the ice cream will stay frozen? The scientists say that depends on the weather and the flavor. Though some may melt faster than others, they will still last a lot longer than current ice creams. This means we will finally be able to relax and savor the treat, one lick at a time - YUM