In article ,
Tim Mitchell writes:

If you make ice lollies by freezing fruit juice in lolly moulds, you end
up with a hard lump of ice on a stick. If you buy an ice lolly, the ice
is much softer and you can bite off little chunks easily. Does anyone
know what they do to commercial ice lollies to make them like this?

As has been pointed out, flash freezing is a strategy. You may
find that conventional ice cream making technique helps, in that
as it freezes you whisk it to break up the crystals and fill it
into the mould as a slurry before the final freeze. For another
strategy, you might find that a sorbet mix will produce a softer
lolly because of the egg white. For ice cream proper, The fat
content should be high (so there goes the diet!) as this both
makes the ice cream softer at minus 18, but it also has a much
lower specific heat then water so that it softens faster at room
temperature. Again, proper freeze-and-beat cycling helps as does
entraining plenty of air. The commercial advantages of entraining
air into a product sold by volume are fairly obvious.

John Schmitt


--
If you have nothing to say, or rather, something extremely stupid
and obvious, say it, but in a 'plonking' tone of voice - i.e.
roundly, but hollowly and dogmatically. - Stephen Potter