Time for yet another dessert trial! When I finished up the croissant project I had already decided that my next project would be ice cream. I’ll start off by saying that ice cream is harder to “judge” than the other desserts. I searched for some criteria and came up with the following:  Criteria No use of artificial flavors/colors. The color/flavor of the ice cream should correspond to its content.  Crumbly and/or fluffy ice cream indicates a high amount of air. It may be considered a sign of cheap, lower-quality ice cream.  Quality ice cream should generally be smooth and soft. …