What is the scientific principle behind why ice cream turns gritty ? Once it has reached this stage, other than throwing it out, what can be done with it ?
I realize that it’s caused by partially thawing and re-freezing, but still curious as to why it develops that obnoxious sandy texture.
Would melting it totally, or perhaps even heating it a little, get rid of the grittiness and enable it to be used in a milkshake or as a dessert sauce ?
It seems a shame to just toss it, but that sandy texture is just too awful for words.
I’m hoping some of you scientific genius types can provide some help here :)
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