How to Preserve Homemade Ice Cream
Homemade ice cream, whether it is a simple vanilla-flavored variety or a complex, ingredient-laden confection, needs to be preserved properly in order to keep its smooth and creamy texture, instead of becoming too hard and developing ice crystals throughout the dessert. Both machine-made and manually made homemade ice creams call for the same storage techniques, requiring a reliable freezer. The trick really comes in, though, after you remove the ice cream from the freezer after long periods of storage. Does this Spark an idea?
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Instructions
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Spoon your homemade ice cream into a freezer-safe, airtight container for storage. Do not place the cap on yet.
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Lay a sheet of plastic wrap over the container. Gently press it onto the ice cream surface. Put the cap on the container. The plastic wrap will prevent any determined ice crystals from growing.
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Place the ice cream in a central part of your freezer.
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Remove the ice cream from your freezer about 10 to 20 minutes before you wish to serve it. Let it sit at room temperature during those 10 to 20 minutes, allowing the ice cream to soften.
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Lay a new sheet of plastic wrap over the container and again gently press it onto the ice cream surface immediately after scooping the ice cream. Replace the cap and put the container back into the freezer.
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Tips & Warnings
Homemade ice cream stores for about two months.
Do not store homemade ice cream in the door of your freezer. The temperature there is not even enough and will alter the texture.
