date:Jan 18, 2019
dly whipped mix is evolved. The high temperature homogenisation facilitates more efficient breaking up of the fat globules and reduces fat clumping.
The ice cream mix is then aged to allow the fat to cool down and crystallise, and for the proteins and polysaccharides to fully hydrate. While freezing, the mixture is deliberately stirred to incorporate air, and is cooled below the freezing point of water to prevent ice crystals from being formed. The result is a smooth and semi-solid foam that r