If you’ve ever made ice cream that turned icy, grainy, or unevenly frozen, you’re not alone. The secret to that velvety-smooth texture isn’t just in the ingredients — it’s in the temperature. Mastering this step can mean the difference between crunchy ice and creamy perfection.
Why Cooling Matters
When you churn warm ice cream mixtures, the heat prevents even freezing, leading to larger ice crystals and a grainy texture. Cooling the mixture properly before churning ensures tiny ice crystals — the key to that luxurious, melt-in-your-mouth feel.
Pro tip: Always chill your mixture to room temperature (around 25 °C), or better yet, refrigerate for at least 4 hours if you’ve used heated milk, cream, or eggs.
The Perfect Starting Point
Your Solis Gelateria Pro Touch works best when the base mixture enters at a stable, cool temperature. This helps the compressor maintain optimal freezing efficiency and gives your dessert a perfectly consistent finish every time.
Fast Cooling = Better Results
If you’re in a hurry, transfer your mixture to a metal bowl, place it in a cold water bath, and stir gently. This accelerates cooling while keeping the texture silky and uniform. Once cooled, pour the mixture into the ice cream container — always ensuring the outside is clean and dry before placing it in your machine.
Serving Temperature Matters Too
Once frozen, ice cream that’s too cold becomes hard and loses flavour. Before serving, let it sit at room temperature for 5–10 minutes. This allows the flavours to bloom and the texture to soften just enough for perfect scoops.
Temperature isn’t just a number — it’s the secret to professional-quality ice cream. By mastering the cooling process, you can turn any simple recipe into a creamy, decadent dessert.
With Solis Gelateria Pro Touch, precision cooling meets pure indulgence — every batch, every scoop.