ICE CREAM MELTING
Ice Cream melting in the freezer
Freezing point of water is 0°C (32°F). Milk’s official freezing point is -0.505°C (31.09°F). As milk
is more diluted, the freezing point will raise closer to zero. Conversely, fatter milk content will
freeze at lower temperatures farther from zero.
Addition of sugar and salt will make milk by-products more sensitive to temperature than any
For ice cream with high level of milk fat, set freezer temperature to be lower than -20°C (-4°F)
and store ice cream on a shelf near cool air outlet, not in a door rack, to prevent melting.