The Sweet Science Behind Ice Cream

Ice cream isn’t just delicious — it’s also a cool example of science in action!

At its core, ice cream is a frozen emulsion of cream, milk, sugar, and air. When it's churned and frozen, tiny ice crystals form while air is whipped in. This creates that smooth, creamy texture we all love.

The science doesn’t stop there:

• Fat molecules help trap air, giving ice cream its light texture.
• Sugar lowers the freezing point, keeping it scoopable instead of rock-hard.
• Stabilizers (like guar gum) prevent ice crystals from getting too big over time.

The key to perfect ice cream is controlling the size of the ice crystals — the faster it freezes, the smaller the crystals, and the smoother the result!

So next time you grab a cone, remember: you're not just enjoying dessert — you're tasting chemistry at its finest.

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1453 Sacramento Avenue

West Sacramento, CA 95605

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