The third step. In the batch freezer the mix cools quickly while the dasher continuously scrapes the walls. Many small ice crystals form and air is incorporated in small, stable bubbles. By the end of the cycle about half the water has turned to ice.
Extraction should be neither early nor late: when the gelato is dense, glossy and elastic, usually at −6 to −9 °C. A cycle that runs past 15 minutes gives a coarse texture and risks churning the fat into butter.
| Stage | °C · time | Notes |
|---|---|---|
| Mix in | +4 °C | Cold, aged mix |
| Freezing cycle | 8–12′ | Depends on machine and recipe |
| Extraction | −6 to −9 °C | Dense, glossy, elastic |
| Extended cycle | > 15′ | Coarse texture, churned fat |