Part 3/9:
Sugar plays dual roles; not only does it sweeten, but it also influences the freezing point of the final product. Commercial production often includes stabilizers and emulsifiers to ensure a uniform consistency and prevent ice crystal formation.
Once selected, ingredients undergo preparation, with milk and cream typically pasteurized to kill harmful bacteria, ensuring safety for consumption. This meticulous preparation sets the stage for smooth blending in the next phase.
Step 2: Mixing and Pasteurization
Mixing and pasteurization are key to creating a uniform ice cream base. In large mixing tanks, the measured ingredients are carefully blended together. Achieving a smooth mixture ensures even distribution of fat, water, and sugar components.