Under the Galata bridge you find a handful of colourful boats that sell amazing fish sandwiches â balik ekmek. Basically, fresh mackerel is grilled on these boats, then stuffed with a bit of onion and salad into a roll and drizzled with lemon juice. Such a simple pleasure, yet amazing.
Ice cream is a colloid combining an emulsion and a foam, with milk fat, ice crystals and air (a liquid, a solid and a gas) spread throughout another liquid (the water from the milk). In traditional homemade ice cream, the lecithin in egg yolks acts as the emulsifier, keeping the colloid stable.
If the industry did find some additive to put into ice cream that made the ice crystal problem go completely away, likely consumers would protest about it and pay more for ice creams that didn't have it in. In the ice cream industry, the term overrun refers to the amount of air in it. The legal definition of ice cream varies by country. North America The main ingredients in North American run-of-the-mill commercial ice cream are fat, non-fat milk solids (e.g. skim-milk powder), sugar, gelatin (or other stabilizers), egg and flavouring. In more expensive ice cream, all the fat comes from cream or milk, and the egg.