The importance of calculating the freezing point

FP (Freezing Point), is the sum of all sugars present in the ice cream mixture, including granulated sugar, dextrose, glucose syrup and invert sugar, but also those present in dair y products (lactose) and semi-finished products, such as your couver ture chocolate, ice cream base and flavouring pastes.

Knowing the FP of ice cream, means knowing at which temperature you should cool your display counter. This, of course, is completely empirical, but it helps keeping your ice cream from getting too hard or too soft.

Example 1: 1,000 g water crystallises at 0°C
If we add sugar, the crystallisation temperature will be lower.

Example 2: 2.5% sugar is added 
975 g water + 25 g sugar crystallise at -2°C