When it comes to ice cream, the creamier the better. American University professor Matthew Hartings and Reactions explain how ice crystals affect ice cream and its consistency.
There’s two things you can do ensure your ice cream is the creamiest. The first is to use an emulsifier to control the size of the ice crystals in your ice cream. The smaller the crystals, the creamier the ice cream. Ice cream is essentially just water and fat, and they naturally want to separate, but using an emulsifier can bring the water and fat molecules together. That will increase the chance of small ice crystals.
The second thing you can do is freeze your ingredients together as fast as possible. The faster the ice cream freezes, the smaller the crystals and the creamier it is.
Ice Cream Science – Reactions [YouTube via The Mary Sue]
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