What can be done to improve the body and texture of ice cream?

A: Body (i.e., structural characteristics) and texture (i.e., smoothness) have been discussed at length in previous columns, all of which can be revisited at www.onicecream.com. Improvement of body and texture means improved and/or novel management of water, ice, fat and air. More specifically, it means creating the smallest possible ice crystals, fat droplets and air cells, and controlling their growth after freezing, as well as managing fat agglomeration to provide target richness and creaminess characteristics.