Ice cream from the freezer is semi-solid in consistency and hardening is really a continuation of the freezing process. It involves further chilling without agitation. It involves storing the ice cream at a temperature of -20°F for a time sufficient to ensure that the centre of the package reaches the hardening room temperature, generally at least 12 hours. During the process, more water is frozen to ice and as the process is relatively slow, and without agitation, texture defects will appear if the mix is not well balanced. An excess of water will produce an icy product, and if the solids content is too high, graininess will result as the solids come out of the solution. If the ice cream weighs less than 36 ounces per gallon, the texture may also be poor.

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