ice cream production techniques

Ice cream production involves mixing dairy ingredients like milk and cream with sugar, flavorings, and stabilizers. This mixture is pasteurized to kill bacteria and then homogenized to ensure smoothness. After cooling, it's cooled further and churned in ice cream equipment, which incorporates air and prevents large ice crystals, resulting in a creamy texture. The mixture is then frozen rapidly to lock in flavor and texture. Some ice creams may undergo additional processes like aging, where the mixture rests to develop flavor, or adding mix-ins during churning. The final product is packaged and stored at freezing temperatures before distribution.