Ice-cream is made with total milk solids, sugars, stabilisers and emulsifiers and water. Under the Australia New Zealand Food Authority's standards code, ice-cream must contain more than 10% milk fat and 168 grams of food solids per litre of ice-cream.
The raw materials are blended at 86 C through a unit which destroys any bacteria which may be present. The mix is homogenised at 20,000kPa, which breaks the fat into very small particles spread evenly throughout the mix to form an emulsion.
This mix is cooled through a plate heat exchanger and 'aged' overnight at 1.4 C. From the 'ageing' vats, the mix is pumped into the freezers, whipped, aerated, frozen and packed into containers for sale.