Storing Home Made Ice Cream
Greetings,
I have started making my own ice cream and sorbet. I usually make them in large quantities, and store them in the freezer for a few days. I have been storing them in plastic, take-out containers. They don't hold up very well in the freezer. Does anyone know what is a good alternative, other than eating it all up, for short term storage? Thanks!
Tommy C
Jul 10, 2007 11:33AM
What's going wrong with your ice cream? Is it picking up freezer smells and flavors? Or is it just getting too icy? I'm guessing your plastic containers are like the disposable Gladware and such?
I buy little pint containers from Smart & Final (like Haagen Daas or Ben & Jerry containers) and they work well. I find my recipes fill one container with enough leftover to eat right away.
Or, you could buy some thicker non-disposable Rubbermaid or Tupperware containers. They would seal out any freezer smells and I swear the thicker materials help keep ice cream better.
Permalink | Reply
My plastic, take-out containers are not very durable, they split open. I guess they are not meant to be put in the freezer. I live in New York City, I don't know where I can get those Haagen Daas / Ben & Jerry type containers. Thanks for the suggestion for the Rubbermaid or Tupperware!
Permalink | Reply
I've had good luck with the disposable Gladware containers, but then, the ice cream is never in the freezer long enough to develop a problem! <grin> I do have some lemon-basil sorbet that got a bit icy, but it got stuck in the back of the freezer and I forgot about it for quite a long time. If you're looking for short-term storage, the inexpensive containers should be fine.
Permalink | Reply
Thank you all. I can always count on fellow hounders for great food advice!
Permalink | Reply
Quart size yogurt containers work fine in the freezer. We use them all the time, because w ehave so many of them - we consume a lot of plain yogurt. And Cook's Illustrated reported that they do very well except after being washed a few hundred times.
Permalink | Reply
If they are getting somewhat icy..or have a textural problem...Alton Brown suggests that after every use,,,, keep plastic wrap on top of the ice cream to avoid its' exposure to air...
Permalink | Reply
This is very true. I use this method with my homemade pesto. Works every time, keeps the pesto from turning brown on top.
Permalink | Reply
I agree about the plastic wrap. On the top inside the Haagen Das cartons is a paper covering. If you read the ice cream "instructions", I believe that it says to keep it on top to keep the icing.
Permalink | Reply
I had the same trouble of not having something to store my homemade ice cream and now a company called Sweet Bliss Containers sells containers that hold a quart of ice cream.
Permalink | Reply
Those look like the ones you can buy at Smart & Final (or probably any restaurant supply store), except the S&F ones are just plain white. But, this means you can decorate it however you want and there's more than enough blank space on the lid to write the name of the ice cream and date it was made.
One of the press releases said that you get 3 containers for $9.95. I think I bought 20 pint containers and lids for $10.
The ones I buy are only pint size, not quart size, but this just means there's less air space to get the ice cream icy after a while.
http://threedogkitchen.com
Permalink | Reply
These work great they are a thick container and have a coating like the ice cream containers that you buy from the store with ice cream in them. They work really well.
Permalink | Reply