Ice Cream must always be stored in the freezer compartment at or below -18C. When re-storing ice cream after use, make sure the lid of the take home pack is properly sealed to avoid excess air within the container.

Ice cream should not be consumed in an excessively cold post storage state. The ideal temperature for consumption should be between -12C and -14C. However, this range can vary depending on the flavour as observed with alcohol based varieties which have lower freezing points. As a benchmark, allow your icecream to sit for 5 minutes outside your freezer before serving.

Heat Shock is a condition which ice cream can experience if the product is not handled with care and frozen temperatures are not respected.

Severe variations in temperature compromises product quality and results in the experience of a grainy or sandy texture when consumed. The greatest thereat to ice cream is melt down. The consequent re-freezing of melted ice cream causes ice crystals to form.

Throughout the manufacturing process we closely monitor temperatures and control the cold chain supply into retail stores. After you purchase your ice cream, make sure the time taken from point of sale to your home freezer is as short as possible.

Heat shock can also occur during subsequent serving intervals via re-freezing of the same take home tub.