See what keeps ice-cream frozen, and what it looks like under a microscope

Swetha Sivakumar, a food writer and researcher, is demystifying one ingredient every month, in a special HT column. This month: Ice-cream. It’s been a rare treat since ancient times, when slave runners would fetch snow and ice from mountains and bring it down to be eaten by royalty and the elite. Even then it was flavoured, mixed with nuts and syrups. Revisit that history, and see what it takes to make ice-cream, and keep it intact, today.