Storing Homemade Ice Cream
- BurtonBailey Jan 3, 2008 05:23 PM
I've started testing ice cream that I've made and actually really getting into it. Coffee and cocktails are sort of my passion/hobby but this ice cream experimenting is catching up. Anyway, I've noticed after a few days that it's starting to develop a slight freezer burn taste. What's the best container to use to avoid this and any other non-artificial tips? Right now, I have it "air-tight" in tupperware??? Thanks!
Jfood made a batch of banana ice cream this week. He also had some hard plastic Ziploc containers that have a twist on top versus the snap ons. He is not sure where he bought them (Maybe costco). It seems to keep the ice cream very fresh. Jfood is not sure whether it's the thickness or the twist on but it works very well.
I used these for a little while, but them I found that I was cracking them with a spoon when I was serving the ice cream. My wife got fed up with that, so we eventually settled on some lightweight plastic containers that I buy from McMaster-Carr. Before I found these, though, I tried styrofoam (they broke and they did not let the ice cream freeze fast enough) and the paper pints that are mentioned by someone below (they worked fine, but I'd like something I could reuse a couple times and they were a bit pricey).
Check out part number 41635t45 at www.mcmaster.com.
I buy the lined cardboard pint containers from Smart 'n Final (or any bulk restaurant supply store) to store ice cream in. I find that a typical recipe makes enough to fill 1 pint container and 2 serving bowls (to eat right away). I've pulled out ice cream that's been in the freezer for 2 months and they don't have the icy freezer burn and they don't taste funny, either. Granted, the containers aren't useable (they're just like commerical ice cream pint containers), but it's the best I've found.
I have some of the twist-on Ziploc containers jfood uses (although I haven't tried it with ice cream) and I suspect the thickness of the plastic along with the tighter seal is what keeps his ice cream in good shape.
It's an expensive option, but likely the best. If you have a vacuum sealer, you can purchase bowls that allow you to vacuum all the air out. This coupled with storing it immediately in a very cold freezer and not rethawing the whole mess multiple times will keep it from becoming freezer burned and creating large ice crystals.
My Blog: http://www.epicureforum.com
I do what you are doing right now, with the addition of pressing plastic wrap directly on the surface of the ice cream (like you would after making a custard to prevent skin from forming). Then if you put the normal tupperware top on top of that, it will last far longer than any home made ice cream should ever last in a freezer (you have more self control than I do if it lasts a week).
Hey! Be smart + green. Plastic, styrofoam and aluminum are bad for your health. I'd been looking up for healthy ice cream containers that will also keep my frozen desserts when transporting them for long distances into my cooler. I looked up everywere on the internet, and noticed that Cold Stone Creamery keeps the ice creams on "stainless steel containers" which you can easily buy at Sam's Club and GFS. Since I do not have a store, it definitely had to be airtight containers, which I found on this website http://lifewithoutplastic.com/boutiqu... However Bed Bath and Beyond has the stainless steel canisters http://www.bedbathandbeyond.com/produ... they have them in different sizes at affordable prices, you can see through the lid and the lid does not crack even if it is in the freezer for weeks, they just work perfect. My frozen desserts do not burn, and last long time in my freezer. Just live it out of the freezer for about 8 minutes before scooping it. I hope this info help you all ;)
I'll pile on to this old post with an observation I had.
Regardless of the container I use, my best results come from homemade ice cream stored in my chest freezer versus my kitchen freezer.
The difference is frost-free (kitchen) versus manual defrost (chest).
If options exist, the manual defrost is much kinder to food.