When it comes to ice cream, the creamier the better.
American University professor Matthew Hartings and Reactions explain how ice crystals affect ice cream and its consistency.
There’s two things you’ve got the option to do ensure your ice cream is the creamiest.
First is to use an emulsifier to control the size of the ice crystals in your ice cream.
The smaller the crystals, the creamier the ice cream.
That will increase the chance of small ice crystals.
The second thing you’re able to do is freeze your ingredients together as fast as possible.
The faster the ice cream freezes, the smaller the crystals and the creamier it is.
Ice Cream Science - Reactions| YouTube viaThe Mary Sue
