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