Yes and no.
If you are hand-churning ice cream that is setting in a very cold freezer, you might realise that ice cream that becomes firm very fast tends to form larger ice crystals compared to ice cream that sets firm over a longer period of time where finer ice crystals are formed.
But a cold freezer has its advantages too: Try hand churning the completed ice cream custard every 20 minutes or so (instead of waiting for 30 to 45 minutes) to solve the problem of iciness. This will help to break up the ice crystals. Shorter intervals would also mean that your ice cream can be churned and allowed to set firmly much faster.
If ice cream becomes too hard to scoop, try leaving it in the chiller for 10 to 15 minutes prior to serving. Ice cream should soften and be scoopable.
If you are hand-churning ice cream that is setting in a very cold freezer, you might realise that ice cream that becomes firm very fast tends to form larger ice crystals compared to ice cream that sets firm over a longer period of time where finer ice crystals are formed.
But a cold freezer has its advantages too: Try hand churning the completed ice cream custard every 20 minutes or so (instead of waiting for 30 to 45 minutes) to solve the problem of iciness. This will help to break up the ice crystals. Shorter intervals would also mean that your ice cream can be churned and allowed to set firmly much faster.
If ice cream becomes too hard to scoop, try leaving it in the chiller for 10 to 15 minutes prior to serving. Ice cream should soften and be scoopable.
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