Reserving and use during Service: Shelf Life

The ideal holding time for ice cream, custard-base ice cream, gelato, and sherbet in a –10°C / 14°F freezer is no more than 18 hours or the duration of two services (lunch and dinner). Since some of these products will have little or no stabilizers or emulsifiers, they will not withstand longer periods of time in the freezer without a significant deterioration in quality. The products found in the supermarket freezer generally have higher concentrations of stabilizers or emulsifiers and/or air to prolong their shelf life and maintain their texture and smoothness. Just for the sake of experimentation, churn any plain ice cream base and leave it in the freezer for two weeks, then taste the difference.