Next time you sit down with a bowl or cone of rocky road, consider the great minds of science struggling to perfect ice cream.

Teams of researchers in Spain, in conjuction with the food giant company Unilever, are trying to solve the problem of ice cream growing ice crystals and getting grainy after a few weeks in the freezer. That frosty coating grows even sooner if the ice cream is kept in a frost-free freezer, where the temperature goes up and down.

At issue is how to keep small ice particles, which are a tenth of a millimeter each in size, from forming when temperature fluctuates.

Forget curing cancer...let's hope these researchers are working 'round the clock to solve this plague on mankind.