It is one of the most consumed temptations in the world; I believe that there is no person who does not like a good and smooth ice cream that massages our palate with its delicate flavor. Recipes, tastes and tricks to achieve good results are many, but here we will focus on something so simple to know, which is why it melts and how it loses its texture.
Ice cream Composition
To understand their behavior well, we must know what is done. From the whole range of possible ingredients and flavors, we will focus on the following elements:
1. Ice crystals
It is the water that freezes; it can come from several foods, both fruit and milk. This element is the main support of the ice cream, since it will determine its texture, consistency and smoothness. The more crystals it has, the harder the ice cream will be, the less it will be softer but less resistant. So to get a good product, you have to have balance between the ice crystals. But something important we lack, the size of them. Since the more children are (micro crystals), the texture of the ice cream will be softer and silky, but if we achieve larger crystals (macro crystals), it will be a more rough texture and not as pleasant, almost as icy. Continue reading “Why does ice cream melt?”