Ice cream

Ice cream is a frozen dessert made from a sweetened milk- or cream-based mixture, often flavored and churned to incorporate air. Its texture depends on freezing, fat, ice crystals, and incorporated air.

Ice cream mix: Ice cream mix is the liquid blend of dairy, sweeteners, and other ingredients before freezing. Its composition sets the dessert’s fat, sweetness, and solids before churning.
Milk fat: Milk fat is the fat naturally present in milk and dairy products. It contributes richness and helps stabilize air bubbles in ice cream.
Gelato: Gelato is an Italian frozen dessert typically made with less air and served warmer than many ice creams. Its denser texture and warmer serving temperature distinguish it from many conventional ice creams.
Sorbet: Sorbet is a frozen dessert made primarily from sweetened water and flavorings, without dairy. Ice cream belongs to a wider history of frozen desserts that includes dairy-free sorbets.
Batch freezer: A batch freezer freezes and agitates ice cream mix in discrete quantities. Its simultaneous freezing and scraping build ice cream’s structure.
Lactose: Lactose is the principal sugar naturally found in milk. It adds dairy solids and can contribute to sandy crystals when it crystallizes.
Soft serve: Soft serve is a frozen dessert dispensed directly from a machine at a relatively warm, soft consistency. Continuous freezing and dispensing produce a softer style of ice cream.
Ice house: An ice house is a structure designed to store ice for later use. Before mechanical refrigeration, stored ice enabled the preparation of frozen desserts.
Overrun: Overrun is the percentage increase in frozen dessert volume caused by incorporated air. Churning adds air, which changes ice cream’s lightness and density.
Sucrose: Sucrose is a disaccharide sugar composed of glucose and fructose. It sweetens ice cream and helps control how firmly the mix freezes.

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