Milk is the main ingredient in ice cream, providing the creamy and smooth texture.

Premium ice cream is known for its rich and creamy texture due to its higher butterfat content.

Churning is the process of agitating the ice cream mixture while freezing to introduce air and create a smooth and creamy texture.

Sorbet is a frozen dessert made primarily with fruit, water, and sugar, offering a refreshing and light alternative to traditional ice cream.

Flavoring is the process of adding various ingredients, such as extracts, fruits, nuts, or chocolate, to the ice cream mixture to create different flavors.

Sherbet is a frozen dessert with a lower fat content compared to ice cream, typically made with fruit, water, and sugar, resulting in a tangy and refreshing taste.

Hardening is the process of rapidly freezing ice cream at a very low temperature to solidify it and maintain its texture and flavor.

Regular ice cream is made with a base of milk, sugar, and flavorings, and typically has a lower fat content compared to premium ice cream.

Mixing is the process of combining all the ingredients used in ice cream, such as milk, cream, sugar, and flavorings, to create a uniform mixture.

Premium ice cream is made with a base of milk, sugar, and flavorings, and typically has a higher fat content compared to regular ice cream.

Emulsifying is the process of adding small amounts of emulsifiers to ice cream to help stabilize the mixture and improve its texture.

Light ice cream is made with a base of milk, sugar, and flavorings, and typically has a lower fat content compared to premium ice cream.

Stabilizing is the process of adding stabilizers to ice cream to improve its texture and prevent the formation of ice crystals during storage.

Ultra-premium ice cream is made with a base of milk, sugar, and flavorings, and typically has a higher fat content compared to regular ice cream.

Coloring is the process of adding colorings to ice cream to enhance its visual appeal and make it more attractive.