The Daifuku ice cream is on the left, a Japanese confection consisting of a small round mocha, it was most unpleasant to chew hidden inside, cold and sticky.

Two ice creams, both salty this time. They are full of stabilizers that make them very dense. I am not sure I like this quality in ice creams. I prefer the use of more air over Xanthan gum or other types of thickeners. Xanthan gum, just add a bit to water and it becomes more viscous. It is used in ice creams to prevent the formation of ice crystals and keep the product “smooth”.