The invention relates to a process for the manufacture of a frozen aerated confectionary with an overrun of at least 15 vol. %, wherein the number average length of the ice crystals is at most 100 microns. The method comprises the following steps: a) providing a frozen aerated confectionary with an overrun of at least 15 vol. %, wherein the number average length of the ice crystals is at most 100 microns, the frozen aerated confectionary comprising 40 to 85 wt. % of water, 0.1 to 30 wt. % of fat, 5 to 45 wt % freezing point depressant and bulk filler and 0.1 to 7 % protein d) providing an ingredient having a Trouton ratio of at least 75, as measured in a 0.2 wt. % solution of said ingredient in water as measured at 20 degrees Celsius, wherein the ingredient is provided in an amount of 0.001 to 10 wt. %, based on the weight of the final composition b) mixing said frozen confectionary provided at step a with the ingredient provided at step b to provide a frozen aerated confectionary according to the invention. The process provides frozen aerated confectionaries with improved organoleptic quality.
