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Gelatin is a lyophilic colloid. It is mostly used in making ice-creams in order to 

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Gelatin is a lyophilic colloid. It is mostly used in making ice-creams in order to 

(a) prevent makings a colloid 

(b) stabilise the colloid and prevent crystallisation 

(c) stabilise mixture 

(d) enrich the aroma

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(b) stabilise the colloid and prevent crystallisation 

So Gelatin is added in the manufacture of ice cream in order to stabilise the colloid and prevent crystallization.

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