"Basically an ice cream machine churns the perfect ice crystal ratios to ensure the ice ... to serve immediately in a more ...

The antifreeze ISP, produced in yeast engineered with a gene from the fish Macrozoarces americanus, provides stability and texture to low-fat products by inhibiting ice-crystal growth. In Europe ...

which optimizes texture and taste. As a result, Frolic’s ice cream features an ice crystal size nearly 10 times smaller than store-bought ice cream. Flavors include pumpkin pie, strawberry ...