Quote:
Originally Posted by richfaa
Ice cream is more than just water, so some of the ingredients stay soft below 32 F. I think 0 F is the "hard frozen" state you are aiming for. Some freezers may not be able to make it to that temp. Use a freezer thermometer to see if it's making it to that low.
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Right on. Depends on the ingredients in the ice cream. Ditto on checking what temperature it is.
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