This practical, image‑driven guide explains how ice‑cream is made, from the milk and flavorings that define quality to the equipment and processes that keep production clean and efficient. Rich with historical context and step‑by‑step insights, it helps both home enthusiasts and industry professionals understand what goes into great ice‑cream.

This edition covers core topics in accessible language: how milk and cream are selected and prepared, the role of stabilizers and sweeteners, flavor development, and how refrigeration, freezing, and hardening shape texture. It also explores testing, quality control, and the business side of the ice‑cream trade.
What you’ll experience

Clear explanations of ingredients, methods, and common causes of defects
Practical guidance on equipment, process flow, and quality checks
Historical context showing how the ice‑cream industry grew and evolved
A structured look at flavors, classifications, and product diversification

Ideal for readers of dairy science, food technology, and small‑scale confectionery ventures, this book suits both students and professionals seeking a solid foundation in ice‑cream making.

"About this title" may belong to another edition of this title.

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