Ice cream is made from milk or cream mixed with flavoring agent(s) (vanilla or chocolate), sugar (for sweet flavors) or other ingredients (for salty flavors). To prevent ice cream from separating into layers during storage (especially at lower temperatures), milk fat (or vegetable oil) has been used as an emulsifier/stabilizer (salt). The salt works by lowering its melting point by decreasing its viscosity thus reducing ice crystals from forming while also allowing milk fat molecules enough space between them so they won't become too thick when frozen into ice cream or any other frozen food products that may come into contact with salt (or any other anti-crystallization agent).