Ingredients

Many of us have gotten used to using someone else’s recipes to make our frozen desserts, and perhaps we’ve made a few adaptations of our own to suit our personal preferences. There is nothing inherently wrong with that. But why not come up with our own formulas? This might seem like a tremendous task, but it can also mean that your favorite recipe can be reformulated to be even better tasting, to have a better mouth feel, and to withstand freezing temperatures for many hours without reducing its quality. Once the nature of commonly used ingredients is understood, the recipe formulation process becomes less complicated. Making something better is always worth any amount of extra work.