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DU Home » Latest Threads » Forums & Groups » Topics » Home & Family » Cooking & Baking (Group) » What's the secret for cre... » Reply #3

Response to Vinca (Original post)

Sun May 9, 2021, 01:50 PM

3. The grit is ice crystals

The crystals will be smaller the faster it freezes, so don't spend too much time tasting it after it's mixed, just get it in the freezer as fast as you can. A colder freezer helps too, that's how the commercial
Ice cream is so creamy, they have the advantage of very cold industrial freezers.

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