SUPERMARKETGURU FOOD &
HEALTH WEEKLY NEWSFLASH!
Phil's Tips for Storing Ice Cream
Published on: July 1, 2004Make sure every bit of your ice cream tastes great! Here are my tips to guarantee every delicious spoonful!
1. Be sure your freezer temperature is set between -5°F and 0°F.
2. Store ice cream in the main part of the freezer. Never store ice cream in the freezer door, where ice cream can be subject to more fluctuating temperatures since the door is repeatedly open and shut.
3. Never allow ice cream to soften and re-freeze. As ice cream's small ice crystals melt and re-freeze, they can eventually turn into large, unpalatable lumps.
4. Keep the ice cream container lid tightly closed when storing in the freezer, in fact what I always do is to put a covering of heavy duty plastic wrap or aluminum foil around the mouth of the container first and then put the lid over that to insure a tight seal.
5. Don't store ice cream alongside uncovered foods; odors can penetrate ice cream and affect its flavor.
And by the way - that “ice cream headache” you always wondered about is triggered by the sudden change in temperature as the ice cream touches the top of your mouth and initiates a nerve reaction that swells blood vessels in your head. The nerve center on the roof of your mouth overreacts to the cold temperature and tries to “heat” your brain. This swelling of the blood vessels is what is more commonly known as a "brain freeze”. Luckily the intense stabbing pain in your head usually lasts only for about 30-60 seconds.
TIP: The best way to avoid getting an “ice cream headache” is keep the ice cream on the side of your mouth, away from the roof of your mouth.
