The Ice Cream Factory

The mixture is left to age for 4-24 hours and during this time all the dry ingredients are hydrated and the fat is crystallised. The product is then frozen in a continuous freezer and air incorporation takes place. When the ice cream leaves the continuous freezer at -5˚C, approximately 50% of the water is frozen. The final process is hardening, which freezes out most of the water at -40˚C.