STORE - BOUGHT
- A sticky container most likely means the product has thawed, leaked and been refrozen; choose another cartoon.
-For easier serving, soften ice crem in the refrigerator for about 30 minutes. For speedier results, microwave rock-hard ice cream at medium-low for about 30 seconds.
-The container should be well-sealed to prevent the ice cream from from absorbing odors from other foods, or forming ice crystals on it's surface. It's a good idea to place a sheet of plastic wrap directly against the surface of the ice cream to seal it from air. Reseal the container tightly after opening.
-Low-fat ice cream and frozen yogurt melt faster than full-fat varieties. So prechill serving bowls, or add the scoops at the very last minute - or you may end up with a milky puddle over warm pies or hot, bubbling cobblers.
HOMEMADE
- For the creamiest texture (and a maximum yield), make and chill the ice-cream mixture the day before you plan to freeze it (the chilled mixture will also freeze faster).
- Fill ice cream machines only two-thirds full - the mixture expands as it freezes and needs room to incorporate air.
- A fresh-frozen mixture thaws quickly, so handle it as little as possiblebefore getting it into the freezer.
- If using an old-fashion style churn, add more ice and salt as needed (the faster the freezing process, the smoother the texture of the ice cream.
Source: Good Housekeeping Step-by-Step Cookbook
