Though we’ve heard the hot foods taste better because hot food has lower surface tension due to heat, but the main reason why ice-cream taste delicious in not the surface tension. The real reason why ice cream tastes so tasty is because of high fat contained in it. Average ice cream must contain at least 10% fat, and this fat is milky fat, produced from milk. Before milk gets homogenized, a thick layer of cream rises to the top. This cream has a high fat concentration, up to 50% and provides most of the fat in ice cream.
Premium ice creams may have up to 20% fat, which gives it a velvety, rich texture. Reduced fat ice cream does not taste as good as the real thing, and tends to lack the tasty, delicious and creamy texture.
Hence mixing of insoluble impurities decreases the surface tension and decrement of surface tension increases the taste of ice-cream.
