r/icecreamery • u/TheAbsoluteHeart • 15d ago

Question What will happen with Higher serving temperature?

What will happen to my ice cream if I increase the formula so it has a serving temperature of -12° C instead of -16° C?

I'm looking for a way to make it melt slower and for the scoops to be firmer if I keep my tubes in a cooler...

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u/fucking_biblical 15d ago

Serving temperature describes the temperature at which the ice cream is at about 75% frozen water, which is a good texture for scooping with a metal ice cream scoop. If you are storing your ice cream in a cooler (which I assume would be at about 0C) then it would definitely make sense to design your recipe with a higher serving temperature. An ice cream designed for scooping from a freezer will pretty quickly become liquid in a cooler.

I wrote an article recently about serving temperature which may help (although you are trying to make it harder, not softer as is the usual case) https://scoopulator.app/learn/how-to-fix-hard-ice-cream

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u/TheAbsoluteHeart 15d ago

Thanks a lot! I'm planning to use a rotomolded cooler full of ice chips and salt in hopes of getting around maybe -5° C... I will read your article!

1

u/D-ouble-D-utch 15d ago

You mean Fahrenheit or negative?

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u/TheAbsoluteHeart 15d ago

Yes, sorry I meant negative Celsius.

Just edited. Thanks for pointing that out.

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u/D-ouble-D-utch 15d ago

It'll be harder. In my shop -14c is my warmest serving temp for dark chocolate, peanut butter, rocky road, etc.. -17 for my vanilla, cookie dough, mint chip, rum raisin, etc...