Solid Flavors

This means any solid garnish that will not be dissolved into the base, such as nuts, chocolate chips, or caramelized fruit. These cannot be added into the base in its liquid from, because they will sink to the bottom. They must be added when the product is close to being extracted from the batch freezer so that they will be evenly distributed. The ideal temperature of the churned base for this is –5°C / 22°F, where it has enough density to withstand the weight of the garnish. For pacotized items, fold the garnish in as soon as the item has been pacotized, when the product is smooth enough to stir the garnish in, but not so smooth that the garnish will sink to the bottom.