It's all ice cream

I've been drinking a lot of sour soup in the summer. I split ice cream into three flavors — fresh cream, tea, cocoa. It's a recipe, but it tastes different. It's sweet, it's thick, it's sweet, it's sweet, it's not so sweet, it's not so sweet. It's not sweet at all. It's really sweet, and it's very bitter. This formula could also be used to make ice cream if there were no ice cream molds or if there was not so much room in the fridge for emulsions. Ice cream must be mixed every half hour to prevent the separation of cream and water. I actually have a little layer of ice cream, but it's a little bit mixed, and I can totally ignore this imperfection. Ice cream can't be made without light cream, which has been frozen for hours requires an electric omelet or a mixer to hit the pattern, making it loose and light. So this needs a blender that can be faster. The kitchenaid mixer I use has nine sets of speed, has a very small voice and is too busy in the kitchen to be disturbed by the sound. First light cream is pumped into the right state at a high speed, then the milk is poured down, and then the milk is evenly mixed at medium and low speed. Low-speed mixing is intended to prevent visible bubbles; if sifted into the mould, ice cream will be more subtle. Long story short. You've got a dry tongue