You might think that storing ice cream is easy.
Turn the temperature of your freezer down low and job done, but that is not the case.
Ice cream needs to be kept at a certain temperature to maintain its consistency and flavour.
Also, different varieties require a more nuanced handling. For example, gelato, a softer kind of confection, needs to be kept at slightly higher temperatures.
Packaging is also important for ice cream; it must be able to withstand lower temperatures and not impact negatively on taste.
As you can see, if you want your ice cream to remain as delicious as it was when first made, temperature is all-important.
What temperature is best to keep ice cream fresh and optimum quality?
The ice cream experience you deliver all depends upon one crucial factor and that is ice cream temperature.
But, ‘What temperature should ice cream be stored at?’ we hear you ask.
Well, this can be best described as a “flavour sweet spot” which is the temperature at which the ice cream is creamy and cold but not too hard and stiff, or warm and melting.
The optimum temperature is 0°F (-18°C) or colder. The temperature in a supermarket’s freezer case should not be above 10°F (-12°C). This range is also dependent upon the composition of the ice cream.
You can actually work out the optimum temperature for your ice cream according to the ratio of ingredients.
For example, if there is more milk fat, eggs, and sugar then the ideal ice cream temperature will be at the higher end of the scale while for ice cream which is lighter, including that which is dairy-free, the temperature should be at the cooler end of the scale.
It’s a fine balance between maintaining the flavour and ensuring that it’s not too solid to scoop from the container.
What temperature should ice cream be stored at in restaurants?
Whether you buy in a luxury brand or make your own ice cream, the quality of what is served in your restaurant is all important.
You definitely don’t want diners complaining about its quality and flavour.
What temperature should an ice cream freezer be?
When storing ice cream, restaurants should set their freezers at -18°C and this should be constant.
If ice cream gets warm and softens, then re-freezes, ice crystals form and the ice cream becomes icy and lumpy rather than creamy and smooth. For display and serving temperatures should be at -10°C to -15°C.
Storage is also important when it comes to maintaining the flavour and texture. A container with a tightly fitting lid is essential to prevent ice crystals from forming too.
An airtight container will also ensure that the ice cream is not contaminated if placed alongside any strong-smelling foodstuffs. It needs to be fit for purpose so that it won’t become brittle and crack under low temperatures.
To find out more about the right kind of container for storing your ice cream follow the link here: