Debi- Creamy ice cream depends on the lactose crystals freezing evenly and smoothly, to leave a smooth texture. Additives like chocolate or espresso powder that fail to dissolve fully can cause the lactose crystals' nuclei to form around the particles, creating a sandy texture. Another cause is a warm base that is put in the ice cream machine. Hope this helps understand the cause- and how to fix it for the next delicious batch- Laurie@KAF

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