Initially, it might be hard to believe that ice cream could be all that complicated. After all, it’s essentially composed of three basic ingredients: milk, cream, and sugar. How complex can the mixing of three ingredients really be? As it turns out, the answer is: very! Simply mixing the ingredients together, then freezing them, isn’t enough to make a good ice cream. To understand why this is, we’re going to need to talk about each of the component ingredients in turn, and what they bring to the table. Ice cream is a type of emulsion, a combination of fat and water that usually wouldn’t mix together without separating. However, in an emulsion, the very small droplets of fat are dispersed through the water, avoiding this separation. The manner in which this is accomplished is a result of the chemical properties of molecules in the emulsion.