Ice Baths

When a frozen dessert base requires heat for it to be made (a.k.a. heat transfer), it is necessary to cool it down to a temperature that is considered food safe (below 5°C / 41°F) before freezing. Dairy-based products will be more sensitive to bacteria growth than those without, because bacteria love protein. The quicker a dairy-based mix is cooled down, the better, because this will reduce the propagation of bacteria. All heated liquids need to be cooled before storing and before churning or freezing. It is not a good idea to pour a hot liquid into a batch freezer to cool it down, because this will overwork the machine and, while this will not have immediate consequences, the machine will quickly deteriorate.