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The freezing stage is critical for transforming the aged mixture into ice cream. This involves rapidly lowering the temperature to below freezing while continuously stirring. Fast freezing, typically around -20°F (-29°C), is essential for forming tiny, uniform ice crystals—key to a smooth product.
During this stage, air is incorporated, contributing to the overall texture of the ice cream. Typically, ice cream contains about 30-50% air by volume, preventing it from becoming too dense. After reaching the soft serve stage, mix-ins like chocolate chips or cookie dough are added uniformly before moving to the final stage.