This simple life hack saves your ice cream from annoying ice crystals
There is actually a super simple but incredibly effective tip that will change your ice cream from now on. Ice crystals mainly form at the bottom of the packaging because the condensation water sinks down and freezes there. The ingenious solution? Just turn the ice cream container upside down!
If you place the ice cream package upside down in your freezer, the crystals will collect on the lid. The next time you open it, you can simply wipe them off. Your ice cream underneath remains wonderfully creamy, just like on the first day. Now that's a game changer, isn't it?
Why Ice Crystals Form in the First Place
Are you wondering why these crystals form at all? The main cause is warm room air. Every time you open the ice cream package, moist, warm air flows in. Once you close the container again, this warm air is trapped. The moisture in it condenses and then freezes into these annoying ice crystals. Unfortunately, the more often you open the ice cream, the more crystals form.
Don't panic, your ice cream isn't bad because of this: At minus 18 degrees, bacteria have no chance. But the texture suffers greatly. To prevent this from happening, you should definitely avoid these three mistakes:
These 3 Mistakes Ruin Your Ice Cream
- Zu lange draußen lassen: Jede Sekunde außerhalb des Gefrierfachs ist schlecht für die Qualität deines Eises. Nimm dir nur so viel, wie du brauchst, und stelle den Rest sofort zurück in den Gefrierschrank. Schnell portionieren ist hier die Devise!
- Falsche Lagerung: Die Temperatur schwankt im oberen Bereich des Gefrierfachs am stärksten. Dein Eis gehört nach unten, wo es konstant schön kalt bleibt. Das ist der optimale Platz für deine cremige Belohnung.
- Metalldosen verwenden: Auch wenn sie schick aussehen, Metalldosen leiten die Kälte zu gut und fördern die Bildung von Kristallen. Greif stattdessen lieber zu dicken Plastikdosen oder Gläsern mit einem fest schließenden Deckel. Sie isolieren besser und halten das Eis länger perfekt.
Expert Tips for Extra Creamy Enjoyment
The consumer advice center has another brilliant additional protection for you: Simply place cling film directly on the surface of the ice cream before closing the lid. This way, the crystals only form on the film and not on your ice cream. Next time, just pull off the film and you'll have perfectly creamy ice cream!
Speaking of shelf life: How long your ice cream really stays fresh depends heavily on the ingredients. Creamy ice cream made with raw eggs should ideally be consumed within a week. There is a slight risk of salmonella, even if it is chilled. Milk and cream ice cream from the supermarket usually lasts up to four weeks, and with UHT milk even up to three months. A little trick: The sweeter your ice cream is, the longer it stays fresh and creamy!
This article has been automatically translated, read the original article here.