Other Solids

Milk and cream contain other nonfat solids like proteins. Egg yolks act as an emulsifier, which is important in ice cream to keep the fat and the water mixed together instead of separating into two layers. Commercial ice cream also has other additives to help stabilize the ice cream by keeping the ice crystals and air bubbles small while it is stored in freezers for a long time. These additives can be hard to acquire for home bakers and are not essential for making dreamy ice cream that is going to be eaten shortly after making.