Creamy Ice Cream

Ice cream made from milk, water, cream, sugar, and possibly some eggs, should have a very smooth, creamy texture without any traces of ice crystals that might crunch between the teeth. In both ice cream and gelato, the small milk fat particles are bound to the interface between the air bubbles and the watery sugar solution. Together with the proteins from the milk and the cream, the fats stabilize the air bubbles, helping to produce the characteristic soft, creamy mouthfeel of these frozen desserts.