Ice Cream at Home:

Ice cream is stored at colder temperatures than most other frozen foods and needs special care. Sometimes ice cream will have ice forming and appear grainy. This can be caused by problems in the cold chain.

If your ice cream is kept out of the freezer for a period of time, you will not get the same quality when you refreeze it.

For Selling Ice Cream:

When ice cream is allowed to increase above -18 degrees C, heat shock, where large ice crystals form and the products start to shrink will occur.

Supermarket ice cream products should never be allowed to rise above -18 degrees Celsius. Scoop ice cream should be stored at -18 degrees Celsius, but may be dispensed at -15 degrees Celsius.

If you are unsure of what temperature your freezers are running at, check it with a clean thermometer, and if there appears to be a problem either tell your supervisor or call a refrigeration technician.

If you are unsure of what to do, call Emerald Foods and we can make recommendations.

When transferring ice cream from one freezer to another or frozen food section, ensure that this is done as quickly as possible. Never leave ice cream standing without proper refrigeration.

Be alert to any unusual temperature conditions. If the ice cream is a little soft there may be a problem with the refrigeration plant. Perhaps the freezer coils are frosted up. If you are unsure, get a second opinion.

Be sure that staff handling ice cream know what the product should be like and what to do if it is soft. Spend some time training your staff in these aspects of your business.