Product Price: Get Latest PriceVariegated Ice cream products are made by incorporating high-solids chocolate syrups or sherbets, or fruit purees or fruit syrups, into standard ice cream bases to make contrasting streaks of color and flavor. The flavors are usually pumped or injected into a vanilla-flavored ice cream base to form the contrasting ribbon of color and flavor. It is important to stabilize the variegating syrup or puree so that the growth of ice crystals is controlled, and the meltdown characteristics are the same in both the ribbon and the ice cream base. This is very effectively accomplished by incorporating carrageenan in the variegating syrup or puree. The carrageenan also serves to prevent the syrup or puree from feathering into the mix by virtue of its reactivity with the milk protein.