The question of storage of a product poses more challenge than its manufacturing. Ice cream is no different. Let us look into some of the factors and pro tips to ensure excellent storage of ice cream.
Temperature Change is a foe-
Temperature change is a formidable foe of your ice cream. Make sure that the ice cream that has been freshly churned is made to cool down to a very low temperature. This is followed by defrosting the churned cream until the scoopable texture is obtained. In case the ice cream is kept back again, having exposed to the temperature of the room, it potentially loses its fine texture. This can be avoided by avoiding variations in temperature to whatever extent possible. Hence, generally in the ice cream joints, they store the ice cream in hollow cylindrical containers placed inside the freezer.
Shape can create a lot of differences-
If you are a not pro ice cream make, the storage vessel not being pro-level, is highly likely to create a difference. The Pro ice cream makers make use of blast-chillers which can potentially deep freeze ice cream in negligible time. In the absence of a blast chiller, put all the efforts in getting the best suitable storage container.
Maintain air-tight conditions-
Make sure that the container is air tight. Because of the higher fat content of ice cream it is likely suck in the flavours in the surrounding air in the interior of the freezer.
Hence, to make ice cream training is required.
Temperature Change is a foe-
Temperature change is a formidable foe of your ice cream. Make sure that the ice cream that has been freshly churned is made to cool down to a very low temperature. This is followed by defrosting the churned cream until the scoopable texture is obtained. In case the ice cream is kept back again, having exposed to the temperature of the room, it potentially loses its fine texture. This can be avoided by avoiding variations in temperature to whatever extent possible. Hence, generally in the ice cream joints, they store the ice cream in hollow cylindrical containers placed inside the freezer.
Shape can create a lot of differences-
If you are a not pro ice cream make, the storage vessel not being pro-level, is highly likely to create a difference. The Pro ice cream makers make use of blast-chillers which can potentially deep freeze ice cream in negligible time. In the absence of a blast chiller, put all the efforts in getting the best suitable storage container.
Maintain air-tight conditions-
Make sure that the container is air tight. Because of the higher fat content of ice cream it is likely suck in the flavours in the surrounding air in the interior of the freezer.
Hence, to make ice cream training is required.
