Systemic lupus erythematosus (SLE) is a chronic, often life-long, autoimmune disease. It can be mild to severe, and affects mostly women. SLE may affect various parts of the body, but it most often manifests in the skin, joints, blood, and kidneys.
When ice cream's small ice crystals melt and refreeze, they can turn into large, unpalatable lumps. Ice cream is best when stored between -5 and 0Â°F.; it will be firm enough to hold its shape, but easy to dip between 6 and 10Â°F, the ideal serving temperature range. Store ice cream in the main part of the freezer, not in the door where it is subject to more fluctuating temperatures.
The high percentage of butterfat and egg yolk gives frozen custard a thick, creamy texture and a smoother consistency than ice cream. Frozen custard can be served at â8 Â°C (18 Â°F), warmer than the â12 Â°C (10 Â°F) at which ice cream is served, in order to make a soft serve product. Another difference between commercially produced frozen custard and commercial ice cream is the way the custard is frozen.