How long does ice cream take to freeze?

How long does ice cream take to freeze

It’s the freezing part of ice cream which makes it so exceptionally desirable.

But all that lovely cold sensation which sends your tastebuds wild isn’t easy.

There’s a delicate balance here between the ratio of ingredients and the way in which ice cream is created.

If done well, it will result in a rich, creamy mixture but done badly, it will be grainy and unpleasant.

The method of freezing will determine whether you can create batch after batch to the same flavour and consistency too.

That is why freezing is the most important element of ice cream making.

How long does ice cream take to freeze?

There are two ways to freeze your ice cream.

One is dynamic freezing in which the ice cream mixture is rapidly frozen while it is agitated (basically mixed) to incorporate air. This is a fantastic method for reducing the size of ice crystals, which results in a confection that is much softer and creamier.

The second way to freeze ice cream is the static way where the mixture is partially frozen and hardened but without the agitation aspect in a special low temperature environment i.e. a blast freezer which has been created to remove heat rapidly. In this way the ice cream retains its texture and flavour.

Essentially, a blast freezer works as a mini cold room. It will instantly freeze ice cream, making sure that the quality of flavour and consistency of texture remain the same. The freezing process can be controlled through a high-tech control panel, and it can be used to freeze a wide range of ice creams.

For the dynamic freezing method, a commercial ice cream machine will work by performing two main functions; mixing and freezing.

The ice cream mixture is added to a bowl, which is then stirred using a rotating paddle, powered by the machine. A built-in freezer brings the temperature of the mix down and begins the freezing process, all of which takes maybe 20 to 40 minutes.

So, if you are making ice cream and you want it to freeze to a suitable serving temperature quickly then you should invest in a blast freezer.

However (yes there’s a downside) blast freezers are pretty expensive, so if you are a restaurant looking to optimise profits then you need to invest in a really good quality ice cream maker instead.

Once your ice cream has been frozen, it needs to be quickly stored in containers that have been designed specifically for that purpose. This is because, no matter how you freeze your ice cream and how long it takes, it is maintaining that consistency and taste which is all important.

Your ice cream containers need to be airtight – air is the enemy when it comes to preserving your iced delights – and created from a plastic which can withstand -18C temperatures.

So, if ice cream containers are what you are looking for then you have definitely come to the right place.

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