Emulsification is a necessary process as it allows the complete mixing of immiscible ingredients like fat and water in milk. For instance, the fat content in milk can form a layer on its surface if the milk does not go through the homogenization process.
On the other hand, the milk that has been homogenised becomes more stable as the emulsification breaks down the fat globules present in it into smaller molecules.
A similar process is required for ice cream manufacturing so the fat crystals and water can be dispersed without the two separating. This magic happens through emulsification.
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