alister keane has been finding out how.aking an ice cream cone is the most complex technological ice cream product you can make. making a cone product is the food equivalent of making, some might say, a formula one motorcar. we make them at very, very high speed. we also mix chocolate in there, which is hot and hates water and ice cream, which is cold and hates fat. so creating it is a journey. and then eating a product like that is as another beautifuljourney. for most of us, thatjourney starts in the shops. ice cream maker walls have 3 million of these freezer cabinets all around the world, and now they're on a mission to make them warmer from —18 to —12 degrees celsius. doing so, they say, will result in a 25% reduction in emissions. this might sound like quite a quick tech solution, but the big challenge for the company is making sure that ice cream tastes the same and has the same texture and the new warmer temperatures. to find out more, i've come to unilever�*s ice cream research and development centre, a place where