To produce ice cream with the perfect consistency, it is essential that the cooling container has been pre-frozen for at least 12 hours at -18 °C in a 4-star freezer compartment. How firm and creamy an ice cream becomes also depends on the fat and/or sugar content and the temperature of the ingredients used. The higher the fat content, the creamier the result. Pre-chilling the ingredients shortens the preparation time. For some recipes, it is necessary to transfer the ice cream to a suitable container and chill it in the freezer until the desired firmness is reached. In other recipes, the ice cream is already very firm before the normal stirring time.
IM 12 - My ice cream does not have the desired consistency
