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I typically buy a lot of ice cream when it's on discount (like 10 pints). From time to time something causes freezer temperature to rise (door forgot to be closed, power outage, etc), ice cream melts then re-freezes. After that the ice cream texture changes... it feels more like ice.
Anyone knows what goes on in this process? And is there any way to restore the creamy texture?
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Two things are probably happening, the air churned into it during manufacture goes away when it melts and refreezing with nothing to control the size of the ice crystals (churning) will also give a harder texture. You might consider buying a small ice cream maker like a Cuisinart which should allow you to refreeze the ice cream close to its original texture. Having the machine would also give you the option of making your own ice cream and sorbets.
Ice cream is creamy because churning the cream breaks ice crystals into smaller bits rather than letting them freeze into long shards. That's what the paddle in an ice cream maker does. [I see the question was answered above by burdell.]
What happens when it melts is the water content in the product weeps and then refreezes, causing the ice crystallization. It can't be repaired, so you can eat it with less enjoyment/impaired mouth feel, or toss it. Best bet is to get a chest type freezer and keep the temp from rising by keeping the door shut or in the case of a standing freezer, keep it stored in the back/coldest part.
Location: By the sea, by the sea, by the beautiful sea
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Quote:
Originally Posted by DontH8Me
What happens when it melts is the water content in the product weeps and then refreezes, causing the ice crystallization. It can't be repaired, so you can eat it with less enjoyment/impaired mouth feel, or toss it. Best bet is to get a chest type freezer and keep the temp from rising by keeping the door shut or in the case of a standing freezer, keep it stored in the back/coldest part.
It can be thawed in the fridge and refrozen in a small ice cream maker.
Location: By the sea, by the sea, by the beautiful sea
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Quote:
Originally Posted by elnina
I am not sure if that's safe.
Most sites I checked said NO, don't do it! but they seem to be talking about ice cream left to thaw at room temp. I've done it with homemade ice cream when tweaking a recipe but always in the fridge where the temp is low enough to prevent spoilage, I probably wouldn't do it with something I had no idea how long and at what temp it'd been melted.
"Some things aren't meant to be purchased in large quantities. Ice cream is one of them."
that depends on consumption rates.
"And it's discounted often."
even more consumption.
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