Stellar Reader P4 Making Ice Cream !new! Jun 2026

Combine cream, milk, and half the sugar (½ cup) in the saucepan. Heat over medium, stirring occasionally. The Stellar Reader P4 will show the temperature rising. You want to hit 165°F – just below a simmer. The app will beep.

When ice cream leaves the churn, it has a soft-serve consistency. It must be packaged immediately and sent to a blast freezer (around -30°C to -40°C) to lock in small ice crystal sizes, preventing a grainy texture.

Soft-serve consistency is reached when the core temperature hits exactly 21°F to 23°F (-6°C to -5°C). Stellar Reader P4 Making Ice Cream

Hardening the churned ice cream at sub-zero temperatures.

To make vanilla ice cream, you will need: Combine cream, milk, and half the sugar (½

Once hardened, the P4 scans the finished tubs into the distribution system, ensuring that the cold chain remains unbroken from the creamery floor to the delivery truck, and finally to the grocery store shelf. Conclusion

The workshop explicitly reinforces Science concepts such as: You want to hit 165°F – just below a simmer

During the freezing process, operators can use the P4 to quickly calculate or input overrun percentages (the volume of ice cream obtained over the volume of mix used). Maintaining the target overrun ensures profit margins stay intact and the texture matches brand standards. Phase 5: Blast Freezing and Cold Chain Logistics