"the same ingredient can behave totally differently frozen. Crumbly brownies stay soft, but pieces of fruit become rocks, and potato chips can become soggy if you're not careful."
"always freeze a piece on its own before committing."
"ice cream might look soft, but it's cold enough to turn anything with too much water or not enough fat into a tooth breaker."
"If it gets too hard, I'll coat it in chocolate or caramel first so it stays pleasant to bite into."
Mix-ins behave very differently when frozen: crumbly brownies often stay soft while pieces of fruit can become rock-hard and potato chips may turn soggy. Always freeze-test a sample piece before committing to a recipe to check texture after freezing. Textural contrast matters as much as flavor, with crunchy or chewy additions complementing soft, smooth ice cream. Ingredients that bring excess water, acid, or dryness are better used as toppings rather than mixed in. If a mix-in freezes too hard, coating it in chocolate or caramel can preserve a pleasant bite. Miso and brown butter are recommended savory additions.
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