When you freeze the ice cream after it melts from store bought and becomes completely liquid, it doesn’t stay the same way. It just isn’t ice cream anymore, there’s no cream, it becomes like frozen ice lolly kinda texture; completely different from the texture it comes in ie. Soft, fluffy, milky, creamy.
In: 46
The texture of icecream is largely based on the size of the ice crystals in it. Small crystals wrapped in sugar and fat is glorious
The reason you churn and mix icecream constantly as you make it is specifically to break up those crystals as they form; Make em all small, and uniform.
But when it melts, and you try to freeze that custard again, you don’t stir it. The ice crystals form massive, crusty shards that don’t feel silky snothy
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