How to make good quality ice cream

Emulsifiers and stabilisers may make up less than 1% of the ingredients in ice cream, but they have a huge effect on the quality of the final product.

In this guide, Palsgaard specialists share tips on everything from how to create high overrun ice cream without compromising on quality, how to achieve the perfect melting resistance and heat shock stability to producing high-protein or no-added-sugar ice creams. You can also learn how to achieve the perfect plant-based frozen desserts and get control over your ice cream coatings.