If you won’t be polishing off that carton of ice cream in a day or two, make your ice cream container “airtight” so that ice crystals don’t form on the surface of the ice cream.
Due to temperature fluctuations or other improper storage, crystals of moisture can form, degrading the texture and the flavor. The reason that older containers often get these crystals is because the freezer door has been opened that many more times bringing in warm air, or temperature fluctuation.
Three tricks to try:
Cover the surface of the ice cream with a layer of plastic wrap. Press the wrap onto the surface of the ice cream itself.
Store opened cartons upside down.
We protect every spoonful of our favorite
Pomegranate Chocolate Chip ice cream from
Sheer Bliss. Photo courtesy Sheer Bliss.
Buy a plastic storage container especially made to hold a half gallon. If you can’t stop the ice crystals problem with the first two tricks, it’s an excellent investment. The containers are available in round and rectangular shapes. Find them at housewares stores, hardware stores and Amazon.com.
Find our favorite ice cream brands and ice cream recipes, and learn the different types of frozen desserts in our Gourmet Ice Cream Section.