In this way, an analysis can be made as to what happens when the researchers «
play» with the basic ingredients of the
ice cream: cream, egg yolk, sugar, milk and thickening agents like gums or hydrocolloids, macromolecules that give the product
thickness and stability.
Some commentators have made much of longer - term trends in
ice thickness, but there, too, winds and patterns of atmospheric pressure have
played a powerful role over longer time spans.