Ice cream stays soft. Wonder why?
Our 5 yr. old Norcold works fine. Only issue is DW ice cream (sugar free) stays soft. All other items in the freezer compartment is frozen solid!! :h
Forum Discussion
Injecting air into the ice cream creates more volume and the air part is called "overrun" and by law in California I believe there cannot be more than 50% "overun" in ice cream sold to the public. Yup, if you let ice cream melt and sit long enough and all the air bubbles are released, you will have a lot less volume of material. I believe emulsifiers are added to keep the ice cream from getting rock hard when it's frozen like the home made stuff. And, of course, it's easier to scoop.
