I scream, you scream, we all scream for ice cream, isn’t that what summers are all about? As a kid, I used to love eating an ice cream stick after playing in the park. I’m sure you must be having some good old memories associated with this chilled dessert too. Given the current pandemic, a lot of us donned our chef hats (including my mother and I) and we ended up making a variety of ice creams. From the classic vanilla and chocolate to the fruity mango and litchi, we tried them all.

The one issue we were facing was freezing the ice cream. Now ice cream has ice in the name itself so how can we settle for something less, right? Here are five tips to follow if you want your ice cream to set properly for that perfectly frozen scoop into your bowl and onto your Instagram feed. 

1.  Freeze the container 

Often times, we take a room-temperature container to pour the ice cream mixture. This makes the soft ice cream come in contact with a slightly higher temperature that makes it longer to set the ice cream. Freezing the container in the refrigerator prior to pouring the ice cream will be helpful. 

2. Use an airtight container 

It is very important to use an airtight container and cover it properly with a lid. This is done to avoid any contact with the outside hot air whenever the freezer is opened. Also, if you don’t want ice crystals to form a layer on top of your ice cream, keep this in mind. 

3. Keep your freezer at the right temperature 

It is said that you should set the temperature between 0 to -5 degree Celsius when you are storing an ice cream tub in the freezer. 

4. Wet and hot scoopers are a big no

You might want to quickly grab a scoop before getting to work. In a hurry, we tend to warm up the scooper so that it smoothly gives us our ice cream. However, in the long run, the wet, warmth temperature affects the texture of the ice cream and it may form ice crystals faster now. Use one at room temperature. 

5. The ice cream belongs in the back of the freezer 

If you think it is easier to reach for the ice cream if it is in the freezer door or right in front of your eyes, it is true but we don’t know if you’d settle for the melted ice cream then. Storing at the back end of the freezer might make you extend your arm a little more than usual but it will be worth the chilled ice cream that you’ll get in return. 

After all, if it’s not frozen, is it even ice cream?