I like the lighter, fluffier ice cream with more air in it over tough, dense, lardass ice cream.
Finer ice crystals give a smooth, creamy texture.
Higher fat content or higher overrun of smaller, dispersed air cells achieve that by keeping ice crystals small during dynamic freezing.
When I run an ice cream mixer, I aim for higher overrun using plain milk to achieve a snowy, fluffy ice milk.
We just don’t find anything like it in stores.
When I was a kid in the Bay Area in California in the 70’s there were dairires that made ice milk and it was like vanilla and chocolate sherbet. I know the texture you are talking about, and yeah, it’s delightful and smooth.
I like the lighter, fluffier ice cream with more air in it over tough, dense, lardass ice cream. Finer ice crystals give a smooth, creamy texture. Higher fat content or higher overrun of smaller, dispersed air cells achieve that by keeping ice crystals small during dynamic freezing.
When I run an ice cream mixer, I aim for higher overrun using plain milk to achieve a snowy, fluffy ice milk. We just don’t find anything like it in stores.
When I was a kid in the Bay Area in California in the 70’s there were dairires that made ice milk and it was like vanilla and chocolate sherbet. I know the texture you are talking about, and yeah, it’s delightful and smooth.