Part 5/9:
Following pasteurization, homogenization is essential for refining texture. During this step, the pasteurized mixture is forced through fine openings under high pressure. This process breaks down fat molecules, dispersing them evenly throughout the ice cream base. The result? A creamy, smooth texture without the greasy feel that larger fat molecules can cause.
Moreover, homogenization incorporates air into the mixture, contributing to the ice cream's "overrun," or airy texture. This step helps in stabilizing the mixture, decreasing the likelihood of ice crystal formation during freezing.
Once homogenization is complete, the mixture is cooled and left to age for several hours, paving the way for improved flavor and texture.