How does Graeter's prevent the formation of ice crystals in their ice cream?

Graeter's prevents the formation of ice crystals in their ice cream primarily by managing the incorporation of air and controlling the temperature during the freezing process. By shaking water off scoopers, they reduce the amount of water that may mix with the ice cream, thereby minimizing ice crystal formation. Excess water can lead to the development of large ice crystals, which can negatively affect the texture of the ice cream, making it less creamy and more icy.

In production, maintaining a balance of ingredients and ensuring accurate scooping techniques are vital in preserving the desired smooth texture that Graeter's is known for. All factors that interfere with maintaining the optimal consistency can lead to ice crystals, so proper technique in handling the product is essential.