How to make chocolate ice cream
From sugar to milk What makes great ice cream?
The importance of sugar
The importance of fat
The importance of aerating
The importance of solids
From balancing the mixture to emulsifying Techniques for great chocolate ice cream
The parameters to balance out your ice cream mixture
Hardening your ice cream after extruding from the machine
The importance of calculating the Freezing Point
The necessity of pasteurisation and sterilisation
Emulsifying, stabilsing and thickening agents
