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Tips for making, serving and storing ice cream

Ice Cream-Making Tips

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  • When buying ice cream, don't buy a sticky container. The ice cream might have been refrozen.

  • When shopping, get the ice cream last and put it away as soon as you get home.

  • To keep opened cartons of ice cream from forming ice crystals, place a piece of plastic wrap right on the surface of the ice cream, making it as airtight as possible. Close the carton well and return to the freezer.

  • To soften very hard ice cream, microwave on 30% power for 20 to 30 seconds. The time varies with fat content, so check after 20 seconds.

  • When making homemade ice cream in a machine using rock salt and ice, use a ratio of about 1 cup of salt to 6 cups of ice.

  • Serve ice cream from a carton in slices instead of scoops. An electric knife works well.

  • Freeze newly-made ice cream for about 4 hours before serving. This is also known as "ripening."

  • Make sure to carefully wipe the water and salt off the ice cream container lid before opening.

  • Customize your purchased ice cream. Soften the ice cream just enough to enable you to stir in chopped nuts, candy pieces, miniature marshmallows, or brownie or cookie pieces. Return to the freezer until firm.

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