Most icery makers want to prevent ice cream from melting. We don't work with stabilizers or malsipirs, or corn syrup which is not done in ice cream. It's just not egg yolks. So we've found a way that through how we prepastorize and homogenize, we can make milke proteins act like eggYolks. And then take all the stabilizses and molespars out, and then wi have super clean melt as eating it.

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