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There is air whipped into the ice cream base. The air prevents solid freezing. If you just put the ice cream base in a freezer with no agitation, it would freeze into a solid block. One of the main differences between premium ice cream and the cheap stuff is the amount of air incorporated into the base, the other is the amount of butterfat.
Wiki User
∙ 15y ago
Wiki User
∙ 10y agoA lot of things help keep ice cream from freezing solid, air in the mix, fat in the cream, sugar, but also most ice cream manufacturers use a type of gum, such as xanthar gum to work as a stabilizing agent and to prevent the formation of ice crystals.
Wiki User
∙ 17y agothe temperature in the freezer is not cold enough, try turning it up
Wiki User
∙ 13y agoThe ice cream will not freeze properly because the additives in the ice cream lower its freezing point.
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