Freezer burn on my store-bought ice cream
Here's the way it goes:
Ice cream goes on sale - usually Ben & Jerry's or Haagen Daz at something like 3 pints for $10 (it's usually $6+ a pint...and I'll pre-empt the 'those brands suck' comments by letting you know that I am in Canada, but not in a big city, so at the grocery store that is as good as it's going to get...).
I buy 3 or 6 pints.
Bring it home and take it straight to downstairs freezer (it's an upright) which gets opened on average 3x per week...always in the back of the freezer.
Almost always, it is terribly freezer burnt when we go to eat it, or becomes so quickly after opening.
Am I doing something wrong? Or is it that or stores clearing out old inventory that is probably already freezer-burnt, and I therefore should just bite the bullet and pay full price?
I don't think there's any easy answer for this problem (other than to buy one pint as a sample, then go back and buy the 3 pints on sale if the sample passed muster).
I avoid buying any cartons that already have any evidence of ice crystals or frost on the outside to try to reduce the risk of getting ice cream that I'm going to be unhappy with.
new - issue with grocer
after a few servings - jfood remembers reading something in CI about the air in resealed 1/2G tubs. What they did to stop the increased amount of air after opening was to cut down the top as the ice cream was eaten and them place the cover on the reduced sized carton. Jfood never tried but it is interesting.