Structure

The physical structure of ice cream is complex, and even food chemists will agree that it is not fully comprehended. The overall goal is to incorporate different insoluble materials (fat globules, ice crystals, and air bubbles) into a liquid (milk, for example) at the smallest possible sizes and in the largest numbers possible. However, the ingredients and methods needed to achieve such structure need to be understood. In order to make a high-quality product, the key principle is to develop a recipe that will result in a frozen product that has a balanced structure of ice crystals, air bubbles, and unfrozen solids. All of these elements contribute to not only a palatable product but also one that is stable in a frozen environment.