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How to make ice cream keep long
Hello there, i have been making ice cream for few weeks now but after a week in the freezer gets dry in the top.
My recipe is simpleFresh cream, milk, egg yolk, vanilla.
My question is what to put inside to keep it longer in the freezer?
Also what is the best temperature to keep ice cream in the freezer?Thank you so much in advance.
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1 Reply
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Scoolinary Team
Hi Todor, thank you for your question and for sharing your experience!
What you’re describing is a fairly common issue: when ice cream dries out on the surface, it’s usually due to a combination of air exposure and surface crystallization especially if it’s not well covered or if your freezer has temperature fluctuations.
Here are a few tips to help improve the shelf life of your homemade ice cream:
1. Ideal storage temperature.
The best temperature to store ice cream is between -18°C and -20°C (0°F to -4°F).This helps preserve the texture and flavor for several weeks.Try to avoid opening and closing the freezer frequently or placing the ice cream near the door, as this can cause temperature swings.
2. Protection from air.
Store your ice cream in airtight containers, ideally with silicone-sealed lids. You can also press a layer of plastic wrap directly onto the surface of the ice cream before sealing the container.This helps prevent ice crystals from forming on top and keeps the surface from drying out.
3. Improve your recipe for better preservation.
Your recipe sounds delicious and natural! But to help it last longer, you might consider adding one or more of the following:
▪️Alternative sugars like dextrose or inverted sugar: These help reduce ice crystal formation and improve long-term texture.
▪️Natural stabilizers such as guar gum, locust bean gum, or inulin: These help retain moisture, enhance creaminess, and extend shelf life.
▪️Vegetable glycerin (food grade): Used in small amounts, it helps maintain moisture and texture. It’s commonly used in natural-style homemade ice creams.4. Freeze quickly.
If possible, freeze your ice cream as quickly as possible after churning. Slow freezing allows larger ice crystals to form, which negatively affects the texture.
With these adjustments and proper container protection, you should notice a big improvement in how well your ice cream holds up over time.
Best of luck with your ice cream making and keep experimenting!
Warm regards.
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