Stabilizers are used in ice cream to prevent the formation of large ice crystals, which can lead to a coarse and icy texture.

Fat is the ingredient that contributes to the smooth and creamy texture of ice cream. It helps to coat the ice crystals and prevents them from growing too large.

Homogenization is a process that reduces the size of fat globules in the ice cream mix. This helps to improve the texture and stability of the ice cream.

Sucrose is the most common type of sugar used in ice cream production. It provides sweetness and helps to lower the freezing point of the ice cream mix.

Emulsifiers are used in ice cream to stabilize the fat in the ice cream mix. This helps to prevent the fat from separating from the other ingredients and forming a grainy texture.

Evaporation is the process used to remove excess water from the ice cream mix. This helps to concentrate the flavors and solids in the ice cream mix and improve the texture of the final product.

Aging the ice cream mix allows the flavors to develop and mature. It also helps to stabilize the mix and improve its texture.

Continuous freezing is the most common type of freezing method used in commercial ice cream production. It involves passing the ice cream mix through a continuous freezer, which quickly freezes the mix while incorporating air.

Overrun is the amount of air that is incorporated into the ice cream during the freezing process. It helps to increase the volume of the ice cream and improve its texture.

Gelatin is the ingredient that is responsible for the characteristic chewy texture of some ice cream flavors. It is a protein that is derived from animal collagen.

Tempering chocolate is a process that involves heating and cooling the chocolate in a specific way. This helps to prevent the chocolate from seizing, which is a condition in which the chocolate becomes thick and grainy.

French ice cream is a type of ice cream that is characterized by a high butterfat content and a dense, creamy texture. It is typically made with cream, milk, sugar, and eggs.

The main difference between ice cream and frozen yogurt is that frozen yogurt contains live and active cultures, which are beneficial bacteria that can help to improve digestion and boost the immune system.

Sorbet is a type of ice cream that is made with a base of fruit, sugar, and water. It does not contain any dairy products.

Salt is used in ice cream production to enhance the flavor of the ice cream. It also helps to lower the freezing point of the ice cream mix and prevent the formation of ice crystals.