I just bought an ice cream machine and started to make many types of ice cream. However, i noticed that my ice cream tend to melt quicker than commercial ones. Is it because commercial ice cream have stabilisers and additives? If so, what are they.
I also would like to make ice cream with streaks of raspberry of chocolate in them. How do i do that? Do i fold in raspberry puree or melted chocolate after churning? Hope someone can help me.