Commercial ice cream includes many ingredients: air, water, ... but tend to contain less air than ice cream you’d buy in a tub, due to the constant agitation inside the dispensing machine.

The plant itself resembles a commercial kitchen, equipped with four stainless steel tanks, a state-of-the-art commercial freezer and stacks of empty 3-gallon ice-cream tubs waiting to be filled.

Tovolo Glide-A-Scoop Ice Cream Tub. ... Commercial ice cream makers are also more powerful compared to at-home options, so they’re usually able to whip more air into frozen treats.

While the tubs of finished ice cream are immediately whisked into the walk-in freezer, metal bowls are left out for sampling. At this stage in freezing, the ice cream is airy and so creamy it somehow ...

How they make and sell 400 tubs of homemade ice cream per week On average, Steve Padfield said he makes 40, 12.5-gallon batches of ice cream each day and sells about 400 tubs of ice cream per week ...