Best Practices for Holding and Serving Ice Cream

by | Jun 19, 2013 | Ice Cream Consulting

Long-Term Storage and Transport Maintain -15 / -20 Degrees Fahrenheit:

Storing in this range will insure the quality and longevity of the product. Storing in this range will not allow thawing to occur or moisture to be introduced.

Short-Term Storage Maintain Zero / -5 Degrees Fahrenheit:
Storing in this range is designed for product to proceed to serving temperature within a one week period. This is the pre-temp. stage to display and serve product. Once here, it is not recommended to place product back into long term temperatures. Storing in this range will allow product to attain a serving temperature within a 20 – 30 minute period.

Serving & Scooping maintain 8 / 10 Degrees Fahrenheit:
Storing in this temperature range is designed for product to have the ability to be scooped at a consistency of “firm” cream cheese. Although a serving temperature has been suggested, it may be determined that a warmer or cooler range is necessary to achieve the suggested consistency. Storing in this range should not exceed a one week period to insure the quality and consistency of the product. A film or discoloration may occur at this temperature and can be corrected by “skimming” away a thin layer of the top.

These are recommendations based on past scenarios and some items may vary for the user depending on the environment the product is in. Factors that degrade product can include moisture, humidity, light, ambient room temperature, handling and thaw and refreeze. Safe guarding against these factors include a dry serving scoop or paddle, product to avoid direct sun light, defrosting the dipping cabinet, keeping the dipping cabinet away from a direct air vent, night covers and using an accurate thermometer to monitor product. There are always special circumstances that can occur, but following these basic guidelines will help to maintain a quality product on a consistent basis.

Eat Well!

Contact Darryl, he can educate you in best practices for your business.

Darryl David
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