What is the best temperature?

Before reaching the point of sale (i.e. outlets with cabinets like supermarkets or kiosks) ice cream is normally stored below -25 deg.C where product deterioration is negligible. Most cabinets in shops and supermarkets are closer to -18 deg.C which is still fine providing the temperature does not fluctuate greatly. Temperatures warmer than about -12 deg.C leads to icy and course textured ice cream.