Flour is not a common ingredient in ice cream, as it would make the texture too thick and pasty.

Homogenization is a process that breaks down fat globules in ice cream, resulting in a smoother texture and improved stability.

Stabilizers help prevent ice crystal formation during freezing and thawing, resulting in a smoother texture and improved quality.

Batch freezers are commonly used in ice cream production to freeze and agitate the ice cream mix in small batches.

Tempering is a process of controlled heating and cooling of the ice cream mix to control crystallization and improve the texture and stability of the final product.

Paper cups, plastic containers, metal cans, and glass jars are all commonly used for packaging ice cream.

Quality control in ice cream production encompasses all aspects of ensuring product safety, maintaining product consistency, and complying with regulatory requirements.

The ideal storage temperature for ice cream is -18°C (0°F) to maintain its quality and prevent spoilage.

Vanilla, chocolate, strawberry, and coffee are all common and popular flavors used in ice cream production.

Overrun is the process of incorporating air into ice cream during freezing, resulting in a lighter texture and increased volume.

Chocolate syrup, whipped cream, fruit, and nuts are all commonly used as toppings for ice cream.

Emulsifiers help improve the texture of ice cream by preventing the formation of large ice crystals and ensuring a smooth and creamy consistency.

Waffle cones, sugar cones, paper cones, and cup cones are all commonly used for serving ice cream.

Pasteurization is a process of heating the ice cream mix to a specific temperature to kill harmful bacteria and ensure the safety of the product.

Cherries, hot fudge, sprinkles, and peanut butter cups are all commonly used as toppings for ice cream sundaes.