Adding Creaminess to Sauces, Custards, Confections, and Frozen Desserts

Many sauces, confections, and frozen desserts are emulsions of liquid fat droplets in milk or another liquid. For example, vanilla custard sauce, ganache, and ice cream are all emulsions. The microscopic droplets of liquid fat are like very tiny balls that roll over the tongue, giving the perception of a rich, creamy texture.