Ice cream is a frozen food product. It can be prepared by freezing a pasteurized mix with agitation to incorporate air. The basic ingredients in ice cream are fats, milk solid non-fat, sugar, emulsifier, stabilizer and water. Each ingredient plays a major role in imparting texture, flavour and stability. The structure of ice cream is complicated. Air is dispersed as small air cells surrounded by a partially frozen emulsion. The ice crystals and solidified fat globules are embedded in the continuous unfrozen liquid phase. The continuous phase contains milk proteins, emulsifiers, stabilizers and sweeteners (Arbuckle, 1986).I