For the attainment of an ideal  and a good conservation of the ice cream in batch, the various ingredients must be very balanced from each other.

The ingredients of the ice cream are:
The AIR, that it gives morbidezza to the ice cream protect and it from the temperature jolts;
The LIQUIDS, than melting polidi (sugars, fat people, solid of the latte ones, etc) allow the mixture, through the action of the batchfreezer, to transform itself in ice cream;
The SOLID ones, that they absorb the liquids and gives body to the ice cream.
As solid we indicate:
the SUGAR, than dolcifica and improves the structure of the ice cream and acts as from antifreeze;
the FAT , that he gives to body and cremosità to the ice cream;
the BASES and STABILIZING that they stabilize the liquids and they disperse the fat people, they favor the overrun in the ice cream, increase the resistance to the temperature schock.