a strong cooked-milk, butterscotch
flavor.Generally, premium-quality ice creams are
made with more cream and egg yolks than
less expensive types. They also contain less
air. Hefting cartons is a quick way to estimate
value; there can be as much cream and sugar
in an expensive pint as there is in a cheap
quart, which may be up to half empty space.
Ice cream, a semisolid foam. The process of
freezing the ice-cream mix forms ice crystals
— solid masses of pure water — and
concentrates the remaining mix into a liquid
rich in sugar and milk proteins. Churning fills