Need we remind ourselves, ice cream remains the only food produced with the express intent of being consumed frozen. Relevant “rules of engagement” (i.e., Mother Nature’s rules of chemistry and physics) are not likely to change any time soon. Thus, contemplating the demands on any given ice cream mix relative to compositional changes under consideration is daunting.
The good news is that multiple (and, in some instances, not fully understood nor vetted) indices based on sound science and technology can be used to guide the reformulation process. By adding experience to the use of the indices, decisions can be made to enhance the likelihood of success.