Flour is not a common ingredient in ice cream. It is typically made with milk, sugar, and eggs.

Sugar is added to ice cream primarily to add sweetness. It also helps to prevent freezing and adds creaminess.

Eggs add richness and structure to ice cream. They also help to emulsify the ingredients and prevent the ice cream from becoming icy.

Stabilizers are added to ice cream to prevent ice crystal formation, which can make the ice cream icy and grainy.

Flavorings are added to ice cream to impart a specific flavor. They can be natural or artificial.

Gelato has a higher fat content, is made with less sugar, and is churned slower than ice cream.

The typical fat content of ice cream is 14-16%.

The typical sugar content of ice cream is 18-20%.

The typical air content of ice cream is 22-24%.

The freezing point of ice cream is -15°C.

The melting point of ice cream is 0°C.

The specific gravity of ice cream is 0.9-1.0.

The pH of ice cream is 6.0-6.5.

The overrun of ice cream is 20-25%.

The shelf life of ice cream is 3-4 weeks.