It can be challenging to refrigerate your favourite tub of ice cream after you've opened it. This moderation doesn't appear to offer any benefits other than freezer burn, which is even worse. Freezer burn, broadly speaking, is injury to frozen foods. The gradual evaporation of moisture is the cause of this, according to science. Evaporation, which converts a liquid into a gas, is a process that all students learn about in school. While it typically takes place at high heat, evaporation can also occur gradually over time in your freezer. This is typically a sign that a product has lost too much moisture and has undergone significant texture or flavour changes that lessen its appeal.
Even though ice cream is a frozen pleasure that is always there, freezer burn can still affect it. Fortunately, there are a few simple steps you may do to stop it from happening and keep that last ice cream bite.
What’s a freezer burn
The same variables that make other foods vulnerable to freezer burns also cause them to occur in ice cream. The fluid in ice cream slowly evaporates. These tiny water molecules actually undergo a process called sublimation. This happens because the water molecules are able to push aside the rest of the frozen substance. This type of interaction is comparable to that which occurs during evaporation, even though most molecules are slowing down rather than some of them speeding up.
Then why does ice develop on the ice cream's surface if the entire process is about losing moisture? This is because in such a chilly environment, those quick-moving molecules cannot continue to move without stopping. These molecules eventually refreeze into solids when the moisture levels rise over time, and the solids then condense on the top of your ice cream.
It's still okay to consume this overly frozen ice cream, but it's not the most fun. Even your favourite brand will taste gritty and watery rather than smooth and creamy if enough ice has accumulated. Fortunately, there is a simple solution to this issue.
How to prevent freezer burn
Ice cream freezes best at temperatures below zero degrees Fahrenheit. If you don't have a freezer thermometer, set your freezer dial to the coldest setting possible. The secret is to keep ice cream very cold at all times until it is served. Instead of using the microwave, which destroys the delicate structure of the ice cream, leave your pint on the counter for a few minutes to soften up a bit before eating.
Store the ice cream you have behind those frozen leftovers in the back of your freezer to help keep it cooler. When you open the door, it will be more difficult for warm air to get inside and melt your ice cream.
The deadliest enemy of ice cream is air exposure. Before putting the lid back on the container after cutting or scooping the piece to be served, flatten a sheet of wax paper, parchment paper, or plastic wrap on the ice cream's surface. Or, for even greater protection, place the entire pint in an airtight plastic bag.
Make sure you have a lid that fits snugly before attempting this method because it's a little damaging (and might get dirty). Before refreezing, turn your half-melted pint upside down. Due to this, the melted ice cream drips over the lid, where there is less possibility that it will spoil the still-cold half.
No matter how careful you are about following the aforementioned advice, long-term freezer storage will gradually deteriorate even the best ice cream. The foolproof remedy is to eat it all! Grab your favourite spoons, enlist the aid of one or two friends (which shouldn't be difficult), and start eating. Never before has preserving ice cream tasted so sweet.
The wax paper is coated with a certain sort of wax on both sides, which is why this method works. This renders the surface impermeable to those tiny water molecules, making it non-permeable. Although freezer or parchment paper can also be used, they don't have the same sealing and might not perform quite as well.