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Alongside the right choice of ingredients, it is the manufacturing process which is responsible for a successful ice cream. In the first stage the ingredients are mixed until a smooth and flexible mass has been created. This is known to experts as the mix. During the homogenisation stage the milk fat is finely distributed in the mix. The final "warm" stage in ice cream production is pasteurisation to prevent unwanted bacteria.
After being allowed to settle briefly, the ice cream has to be frozen and solidified. The mix freezes to form fine crystals which are then whisked finely. The result is the ever-popular ice cream. In the final stage the ice cream is packed and cooled to a temperature of minus 30 degrees centigrade.
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