Ice cream makers typically reach a temperature between -5 and -6°C (23 and 21.2°F). This is the draw temperature, the point at which the ice cream is ready to be removed from the machine.
Factors Affecting Temperature
Several factors influence the exact temperature reached:
- Type of Machine: Commercial ice cream makers often achieve lower temperatures than home models.
- Residence Time: The longer the ice cream mix remains in the machine, the closer it gets to the target temperature.
Commercial vs. Home Machines
Commercial ice cream makers are designed for high-volume production and often achieve a more consistent temperature range within the -5°C to -6°C range due to their robust cooling systems. Home ice cream makers might fluctuate slightly around this temperature.
Understanding Draw Temperature
The draw temperature is crucial for ice cream texture. Reaching this temperature ensures the proper freezing of the ice cream mix, resulting in a desirable creamy texture and preventing large ice crystal formation.
