The process of making ice cream by ice cream machine is an efficient heat and cold exchange process, and it is also a process in which the ice cream mixture is finally frozen into semi-solid.

The ice cream slurry is injected into the freezing cylinder of the batch freezer through the inlet and mixed by the agitator therein. At the same time, the refrigerant in the wall of the freezing cylinder freezes the slurry, and the ice cream frozen on the inner wall of the freezing cylinder is constantly scraped by the ultra-high molecular weight polyethylene blades on the blender. The slurry is continuously frozen, scraped, mixed with air and stirred, and finally becomes an ice cream product with expansion rate and fine structure, and is molded and discharged. The temperature is generally between-6℃ and-9℃.