Ice cream production begins with mixing basic ingredients such as milk, cream, sugar, and flavorings. This mixture is then pasteurized to eliminate harmful bacteria and ensure safety. After pasteurization, the mixture is cooled and aged, allowing the flavors to develop and the texture to improve. Next, the aged mixture is whipped in a machine called a freezer, which incorporates air and creates a smooth texture. Once the desired consistency is achieved, the ice cream is packaged and quickly frozen to maintain its quality. Finally, it is stored at low temperatures until it is ready for distribution and sale.