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fat in ice cream
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Joined: 01 Sep 2009
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    Posted: 14 Jul 2015 at 7:56pm
Apologies for not approving post sooner. Too much SPAM.
 
Can you please explain your problem a little more.
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What is the cause of globules of fat produced in ice cream?  Is this do to lack of proper emulsification?  Not freezing quickly enough?  Overchurning?
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