While everyone might have their own idea of what constitutes the best ice cream flavor in the world, they all can agree on one thing: Frosty, crunchy ice cream is not acceptable. If you find that your favorite flavor of smooth, creamy ice cream has become contaminated with icy frost crystals, it's time to re-evaluate how you store your frozen desserts.
Step 1
Check your freezer's thermometer and set it to a couple of degrees below 0 degrees Fahrenheit. This extra-cold temperature slows the formation of any potential ice crystals in your ice cream.
Step 2
Remove the cover of the ice cream container or tub.
Step 3
Cover the surface of the ice cream itself with a sheet of plastic food wrap. If you've eaten some of the ice cream, ensure that the wrap comes in contact with the ice cream by pressing it down into the grooves and dimples of the ice cream surface.
Step 4
Place the cover of the ice cream container back onto the packaging and put the container back into your freezer.
Step 5
Clear away any objects around the ice cream container that are pressing against it. Proper air flow ensures quick refreezing and reduces the risk of temperature fluctuations, all factors in the formation of ice crystals and frost.
Tips and Warnings
- Always replace the plastic sheet after serving yourself your ice cream. The sheet ensures that the ice cream never comes in contact with air, effectively blocking out oxygen that can contribute to freezer burn and frost formation, says pastry chef David Lebovitz. An additional benefit: the plastic keeps the frozen dessert from absorbing any odors in your freezer.
- Eat your ice cream within two months of bringing it home. Store it for longer than two months and you'll experience diminished ice cream quality and a higher risk of encountering ice crystals and frost. Avoid placing warm items into your freezer and minimize how often you open your freezer. Temperature fluctuations lead to melting and refreezing, which cause ice crystals and frost to form.
Things You'll Need
- Plastic food wrap
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