ICE CREAM – the batch freezer phase
The quality and the final result of the whole process of making ice cream depends on this step. To obtain a velvety and soft ice cream, water and sugar crystals should be very little and uniformly distributed in the mixture. This is the result of the rapid freezing under agitation.

ICE CREAM- Hardening
To get its final consistence, the ice cream mixture has to be hardened as quickly as possible. The hardening process consists in bringing the mixture coming out from the batch freezer (-8/-10°C) down to a temperature of -30°C for at least 10/15 minutes. This rapid knocking down of the temperature with the following conservation of the mixture at -16°C will help in keeping the mixture at best conditions.