date:Jan 18, 2019
or during storage at temperatures below -20C. The ice crystals start off as a hexagonal shape, and more ice is added, the crystals grow, and the bigger they get, and a crunchier final product is obtained in this method. Ageing improves whipping qualities of mix and also the body and texture of ice cream.
Though most people are very familiar with the appearance, taste and texture of ice cream, and many recipes are there for making it, a great deal of science is involved between the microscopic