Chuck

That's the bonding agent that holds everything together, these things that don't normally mix. And in the earliest cases, egg yolks were the emulsifier that held everything together. And, of course, if you're making ice cream at home, you can still use egg yolks as an emulsifier. It's an easy go-to thing. But...

That's the bonding agent that holds everything together, these things that don't normally mix. And in the earliest cases, egg yolks were the emulsifier that held everything together. And, of course, if you're making ice cream at home, you can still use egg yolks as an emulsifier. It's an easy go-to thing. But...

If you're manufacturing it on a large scale, you're probably using something like xanthan gum or something else to emulsify and stabilize the whole thing, to hold it together. But yes, ice cream specifically is a colloid that has undergone a very specific manufacturing process.

If you're manufacturing it on a large scale, you're probably using something like xanthan gum or something else to emulsify and stabilize the whole thing, to hold it together. But yes, ice cream specifically is a colloid that has undergone a very specific manufacturing process.

If you're manufacturing it on a large scale, you're probably using something like xanthan gum or something else to emulsify and stabilize the whole thing, to hold it together. But yes, ice cream specifically is a colloid that has undergone a very specific manufacturing process.

And if you take or add different ingredients or different steps in the process, then you have something different, like frozen yogurt or soft-serve ice cream or sherbert ice cream.

And if you take or add different ingredients or different steps in the process, then you have something different, like frozen yogurt or soft-serve ice cream or sherbert ice cream.

And if you take or add different ingredients or different steps in the process, then you have something different, like frozen yogurt or soft-serve ice cream or sherbert ice cream.

Yeah, you don't start with yogurt. You make yogurt during it. Yeah, I didn't know that either. Pretty cool.

Yeah, you don't start with yogurt. You make yogurt during it. Yeah, I didn't know that either. Pretty cool.

Yeah, you don't start with yogurt. You make yogurt during it. Yeah, I didn't know that either. Pretty cool.

It's just really cold yogurt.

It's just really cold yogurt.

It's just really cold yogurt.

I think that's neat. Yeah, sure, because as we learned— The federal government can't get its act together on anything, but it can define ice cream.

I think that's neat. Yeah, sure, because as we learned— The federal government can't get its act together on anything, but it can define ice cream.

I think that's neat. Yeah, sure, because as we learned— The federal government can't get its act together on anything, but it can define ice cream.

Yeah, and the grabster who wrote this points out that that's usually a general rule of thumb, that the heavier the ice cream, the higher quality it is.

Yeah, and the grabster who wrote this points out that that's usually a general rule of thumb, that the heavier the ice cream, the higher quality it is.

Yeah, and the grabster who wrote this points out that that's usually a general rule of thumb, that the heavier the ice cream, the higher quality it is.