September 26, 2016 at 6:05 pm #17711
Just wondering if you use a blast freezer for hardened your just churned ice cream? I work for a small coffee roaster and cafe in Kalamazoo, Michigan, USA. We’ve been making our own Gelato and Sorbet for shakes and smoothies for over a year now, and we’re working to expand our line of products and offer pints for sale as well. We’re trying to decide if the cost of a blast freezer is worth it. Thanks!
September 27, 2016 at 4:38 pm #17712
Thanks for getting in touch! I don’t currently use a blast freezer as I make small 1 litre batches and find that they freeze well in a domestic freezer. Once a batch of ice cream has been churned in a machine, quick hardening is extremely important to limit ice crystal growth (smaller ice crystals generally result in smoother texture). Ice crystals continue to grow during the hardening stage and the longer it takes a batch to get down to around -18°C, ideally below -20°C, to halt this growth, the larger they will be. Large batches take longer to freeze, as do batches stacked together in a freezer.
If you’re planning on making large batches, or many small batches but placing them in the freezer to harden all at once, a blast freezer will most probably give you better ice cream with smaller ice crystals. Small 1 litre batches, about 2-4 in a freezer at the same time, generally turn out well without a blast freezer.
I hope that helps. Let me know if you have any other questions.
All the best,