Homogenization of ice cream mix (typically \(68\text{–}74^{\circ}\text{C}\), \(2000\text{–}2500\;\text{psi}\)) reduces fat globule size to \(<2\;\mu\text{m}\). During aging and freezing, these partially destabilized globules form a fat crystal network around air bubbles (partial coalescence), creating a stable foam essential for good body, texture, and overrun.