How does ice cream work? A chemist explains why you can't just freeze cream and expect results

[usonian]

So, it's definitely not cooking. There's not even a Joe Biden forum, so here goes with the inside story of ice cream.

https://theconversation.com/how-does-ice-cream-work-a-chemist-explains-why-you-cant-just-freeze-cream-and-expect-results-205038

Ice cream seems like a simple concept. Take some dairy, add some sugar and flavours, and freeze.

But to get a perfectly creamy, smoothly textured frozen treat, we need more than just a low temperature – it takes a careful interplay of chemistry and three states of matter: solid, liquid and gas.

What’s in the box?
Commercial ice cream includes many ingredients: air, water, milk fat, so-called milk solids (mainly milk proteins and lactose), sweeteners, stabilisers, emulsifiers and flavours. The ingredients are mixed and pasteurised for food safety.

Homemade ice creams tend to use milk, heavy cream, sugar and flavourings, such as fruit, berries, or chocolate. The exact quantities vary with the recipe, but the processing steps are similar.

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