That's where the homogenization process comes in handy, and not just for making ice cream -- it's the process used on the milk you buy at the store, too. Quite simply, a Homogenizer squooshes the large fat globules that make up the cream layer -- the big globules are broken up into very fine droplets that no longer float separately, but instead blend smoothly & evenly into the milk (or, in our case, the ice cream mix). That's why the milk you drink is so smooth and rich -- and that's part of why our ice cream's so smooth & rich, too.

The Homogenizer is a high-pressure piston pump (2000 lbs. per square inch -- that's a lot). It pushes down on our ice cream mix and forces it into a very small cylinder. On the upstroke the mix is forced out at a very high level of pressure. As a result of this process, fat particles from the cream are so finely divided and emulsified (mixed in) that they do not separate from the rest of the mix and therefore do not float on top of the mix.

Maintaining just the right temperature during the homogenization process is critical -- if the temperature gets too low, clumps of droplets will form, resulting in the mix not flowing as easily as it should. To avoid this problem, the homogenization process is combined with the pasteurization process. In other words, both processes go on at the same time and the mix temperature is maintained at approximately 145 degrees. Once the mix has been homogenized, it passes back through the pasteurizer's cooling section where it is cooled down to the specified temperature of 38 degrees. It is then pumped into the pasteurized storage tanks in the Tank Room where the temperature is maintained.

We keep mentioning that Tank Room, so it must be important. Actually, it's pretty cool (literally!). Wanna check it out?