Stellar Reader P4 Making Ice Cream ❲Limited Time❳

Professional chefs know that ice cream base should be "aged" at 39°F for 4 to 24 hours. During Stellar Reader P4 making ice cream, you leave the probe in the base inside your refrigerator. The P4 records how quickly the base moves through the crystallization danger zone. A slower cool-down results in icy texture; a faster cool-down results in creaminess. The P4 lets you adjust your refrigerator settings or batch size to optimize this.

How did the milk freeze? Usually, water freezes at 0°C. However, the salt mixed with the ice makes the ice melt faster. This makes the ice water colder than 0°C. This "super cold" temperature freezes the milk mixture quickly. This is a tasty example of changing states of matter! Stellar Reader P4 Making Ice Cream

Making Ice Cream

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