Your design brief involves designing a new product range of fruity frozen yoghurts, sorbets and chocolate ice cream with an unusual twist. They must appeal to teenagers in Hong Kong. You will need to consider taste, texture, colour and aroma. Follow careful hygiene and safety checks during the preparation stages and store the ice cream at -30c.

Commercial ice creams contain the following ingredients to prolong the shelf life and consistency of the product.

• MILK: with fat, protein and lactose content

• CREAM: for palatability

• SUGAR: cane sugar as a sweetener

• DEXTROSE: to make ice cream easy to scoop and handle

• STABILISER: to increase shelf life

• EMULSIFIER: to make the ice cream more tolerant to temperature change and to hold air

• FLAVOURS: to stimulate the appeal, add colour, flavour, texture and aroma