Part 6/9:
Aging is a crucial phase in the ice cream-making process that optimizes flavor and texture. The homogenized mixture is cooled to around 40°F (4°C) and allowed to rest between 4 to 24 hours. During this time, the ingredients meld together, which not only enhances smoothness but also minimizes ice crystal formation during freezing.
The aging process allows flavors to fully develop, contributing to a rich, balanced final product. Furthermore, the mixture is gently stirred during this period to prevent separation, ensuring maximum consistency.