Post Reply - Frozen water at the serving temperature

 

The guideline, and it is only a guideline, is based on my experience of using the freezing point formula explained in the article "Plotting freezing point curves for ice cream and gelato mixes" that you have referenced on this website. Over some years I have used these spreadsheets to calculate the % frozen water and have noted that 'scoopable' gelato and ice cream generally had 65 to 70% frozen water at the serving temperature.

 

I am fairly certain that there are formal publications that would support my observation. When I get time I will try and reference this.

 

Try doing Web of Science , Google Books and  Google Scholar searches to find references.

 

Spreadsheets for doing these calculations can be downloaded from the site. There is also a free OnLine calculator that will generate FP curves.