Kondensaatiojäätelö

Kondensaatiojäätelö, a Finnish term, translates to condensation ice cream or frost cream. It refers to a type of frozen dessert produced by freezing a liquid mixture directly onto a cold surface, often a rotating drum or a chilled plate. The freezing process is rapid, resulting in a smoother texture compared to traditional ice cream that is churned in a separate container.

The core principle behind kondensaatiojäätelö production is the formation of ice crystals. As the liquid base comes into contact with the extremely cold surface, it freezes almost instantaneously. The continuous movement of the surface, whether it's a rotating drum or a scraper on a chilled plate, prevents the formation of large ice crystals, which are responsible for a gritty or icy texture. Instead, very small ice crystals are formed, creating a creamy and palatable product.

This method is energy-efficient as the freezing and mixing happen simultaneously. It is commonly used in commercial soft-serve ice cream machines. The base mixture typically contains milk, cream, sugar, and flavorings, similar to other ice cream varieties. The rapid freezing mechanism of kondensaatiojäätelö allows for a high degree of control over the final texture and consistency, making it a popular choice for readily dispensed frozen treats. The term emphasizes the condensation of the liquid mixture into a frozen state through direct contact with a cold surface.