Kris W. asks: What is it in seaweed that is used in making ice cream? Seaweed didn’t exactly come into play during those “make your own ice cream” science experiments you probably did in elementary school, but it is sometimes used in the making of commercial ice cream. But you make homemade ice cream with just milk, sugar, and a bag full of ice and salt—so why is a binding agent needed in the production of commercial ice cream? Larger ice crystals, caused by too much liquid in the ice cream, will make the ice cream feel grainy if a stabilizer is not used. Quality ice cream typically contains more fat and less air, while lower quality ice cream substitutes a higher quantity of stabilizers for fat, and often contains more air molecules.