The preparation of frozen desserts can involve the utilization of unpasteurized dairy. This ingredient imparts a distinct flavor profile and texture to the final product, attributed to the intact enzymes and fats present. Proponents believe it enhances the overall sensory experience.
Using unprocessed dairy in frozen confections has been practiced for generations, particularly on small family farms. Advocates suggest potential benefits associated with retaining beneficial bacteria and nutrients that pasteurization might diminish. However, it is essential to acknowledge that the consumption of products made with it introduces potential health risks if proper handling and sourcing protocols are not rigorously followed. Historical records indicate regional preferences and variations in recipes that feature this ingredient.