sugar helps to prevent ice crystal formation, which improves the mouthfeel: the best ice creams contain small ice crystals. The larger they are, the grittier and less creamy the ice cream becomes.
To make the perfect scoop of ice cream, you first need a dairy base—its natural proteins, fat, and sugar provide the rich, distinct mouthfeel. Heavy cream is added, further smoothing the texture.
From creaming butter and sugar for cookies ... egg whites and heavy cream, it's earned its spot as my kitchen MVP. Last year, while working on a larger tested review of ice cream makers for ...