Is the material of ice cream better because it is not easy to melt?

In my personal opinion, the long-term non-melting of ice cream may be due to the high quality of materials, but it may also be caused by many additives, but the cost is definitely higher than that of easy-to-use ice cream.

The price of ice cream ranges from a few yuan to dozens or even hundreds of yuan. Forget the hundred dollars. Why are there a few dollars and a few tens of dollars? A price gap is so big that it is inseparable from its quality.

The clock has recently exploded the problem of not melting at high temperature. First of all, I want to clarify that this is not not to melt, it is to keep fit. I used to eat similar ice cream. Because something happened suddenly, I only eat when I want to. In fact, it has melted, but it still keeps its shape. If you stir with an ice cream stick, you will find that you can't pick it up and turn it into a paste.

Let's compare the cheapest popsicles first. Most of them are ice cubes with pigment, sodium cyclamate and sugar. Because the water content is relatively high, if it is left for a period of time, it will definitely melt or even melt into a pool of water.

It is better to add some water, cream, milk and maltose, but the water content is too high and will melt after a while, but its shape is milky white melting or no shape. If you want to make the shape more stable on this basis, you must put more additives to reduce the water content, which may remain unchanged, but in fact, additives also have costs, so it can be said that the more stable the shape, the more certain the cost.

Let's talk about the famous ice cream assassin at present. Most of them have dozens of ingredients such as stabilizers, thickeners, pure milk, cream, edible oil and maltose. And many expensive ice creams are not easy to melt without adding water alone. As far as I know, whipped cream is classified as solid, so in a sense we can call this kind of ice cream "solid ice cream", haha!

Because this year's ice cream assassin is very annoying, many people say that they can't afford ice cream, so I try to make chocolate ice cream myself. I only use chocolate, milk, whipped cream and condensed milk. I made ice cream in a reasonable proportion. All the ingredients I choose are the best, and no thickener or additives are used. The final ice cream is very sticky.

I put the finished product in the refrigerator for a few hours and take it out to eat. It is not much different from the ice cream sold outside. It can be said that the taste is not equal. Such a high-quality material won't turn into water if I leave it for a while.

To sum up, the texture of ice cream is really related to its price. As for whether it is because there are many additives or because the material is really special, we have to look at its composition table in detail to judge. We can't generalize. The above are personal opinions and are for reference only. Thank you!