Enfriar Rapidamente en Laiskonis: – The rate and speed of freezing the base mix determines crystal size—the lower the temperatures, the faster the base freezes to produce the smallest possible ice crystals. These ice crystals will always be at their greatest number and smallest size the moment they are extracted from the machine—they can never get smaller.
Sodium Chloride en Laiskonis: So, as the ice/liquid temperature gets lower, it will draw heat from anywhere it can—namely, your soon-to-be ice cream. If you think that’s cool, skip the sodium chloride (regular salt) and go to your local hardware store for some calcium chloride. It will lower the freezing point even more, down to -29°C (-20°F). That would ice your cream a lot faster!
Congelación Flash en Umami Madrid.
