Dairy-Based Frozen Desserts: Reserving and use during Service

Even when you have taken all the precautions to ensure that the finished product is defect-free, it still has to sit in a freezer during service, where the door will be opened and shut many times. This will result in the product going through heat shock. This is a situation where the use of stabilizers will reduce the formation of large ice crystals due to meltdown and, as a result, the product will stay foamed, meaning that the air bubbles will stay in place and the texture will not be compromised. To prevent any unnecessary decrease in quality, store the finished product in small containers as opposed to one large container. If you churned four liters of ice cream, divide it into four 1-liter containers instead of a single 4-liter container. This will ensure that the product that was churned early in the morning will have the same quality throughout the entire day.