The second step. The mix rests at 4 °C with slow, continuous stirring. During this time proteins and stabilisers hydrate and bind water, fat partially crystallises and the aromas come together.
The result is a thicker, velvety, uniform mix that holds air better during batch freezing. Four hours is the minimum. At 8–12 hours the texture becomes smoother and more stable. After 72 hours quality starts to drop.
| Stage | Time at 4 °C | Notes |
|---|---|---|
| Minimum ageing | 4 h | Basic hydration |
| Ideal ageing | 8–12 h | Smoother, more stable texture |
| Maximum | up to 72 h | Quality drops afterwards |
| Stirring | slow, continuous | Prevents separation |