Each part in this system has an important function. Air bubbles typically make up about 30 to 50 percent of the mixture’s final volume. They alleviate the feeling of cold and provide suppleness.

In gastronomy, the serving temperature of ice cream drops to 1.4 degrees Fahrenheit, so the PAC value must be higher to get the perfect softness. For 2.5 pounds of ice cream, we recommend this recipe. The result is a PAC of 390 and a POD of 320 at serving temperature.

But there is more than just sugar, fat, ice and air in your scoops. In addition, there are neutral components, such as emulsifiers and stabilizers. They bind solid components or fats with water and thus influence the consistency. For a long time, the ice cream industry expanded the palette of flavors. Now the focus is on less caloric and less sweet concoctions. To achieve this, sugars are replaced with polyols, and fats are replaced with inulins. (...)