What are the roles of gelatin in ice cream?

Gelatin is a type of protein derived from collagen, which is found in the skin, bones, and connective tissues of animals. When added to ice cream, gelatin plays several important roles:

1. Stabilization: Gelatin acts as a stabilizer in ice cream, preventing the formation of large ice crystals and ensuring a smooth, creamy texture. It helps bind water molecules and prevent them from separating from the ice cream, which can cause a grainy or icy texture.

2. Emulsification: Gelatin acts as an emulsifier in ice cream, helping to disperse fat droplets evenly throughout the mixture. This prevents the fat from separating out and forming a layer on top of the ice cream.

3. Body and texture: Gelatin contributes to the body and texture of ice cream by adding a slight firmness and chewiness. It helps create a desirable mouthfeel and prevents the ice cream from becoming too soft or watery.

4. Foam stabilization: Gelatin can help to stabilize the foam created during the whipping of ice cream, preventing it from collapsing and losing its volume.

5. Gelation: In some ice cream recipes, gelatin may be used as a gelling agent to create a firmer, more solid texture. This is often done in the production of certain types of frozen desserts such as sherbet or sorbet.

The addition of gelatin to ice cream helps to improve its overall quality, texture, and stability, resulting in a more enjoyable and satisfying dessert experience.