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A scooping tool specifically designed for ice cream. It has a mechanical release to scoop uniform portions of ice cream, and it's often used to serve ice cream efficiently.

Used to churn and freeze the ice cream mixture, achieving a creamy texture by incorporating air into the mix. It cools the mixture while agitating it to prevent large ice crystal formation.

Rapidly lowers the temperature of freshly churned ice cream to prevent the growth of ice crystals and bacteria, thus preserving texture and extending shelf life.

A machine that micro-purees frozen blocks of ice cream mixture into ultra-smooth textures. It allows chefs to create dense and creamy ice cream without using traditional churning methods.