THE NATURE OF GOOD TRADITIONAL ICE CREAM HAS TWO FUNDAMENTAL ASPECTS: BODY AND STRUCTURE. Basically, the BODY of ice cream is its formulation, the selected ingredients that give the ice cream the flavor and fragrance. The STRUCTURE, on the other hand, depends on the entire production cycle: cooking, sanitizing, cooling and whisking, all carried out so to obtain tiny, regularly-shaped ice crystals.
This will make ice cream as it is meant to be: healthy, balanced, soft, creamy and stable.
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