Even the most skilled scoopers can run into problems if they aren’t following the best practices for ice cream storage.
Whether you keep bulk amounts of ice cream in your café/restaurant freezer or like to keep your home freezer stocked up, there a lot of things to be mindful of when storing and handling your ice cream properly.
Here are our top tips to keep in mind for handling your ice cream properly and giving your ice cream the respect it deserves. Follow this advice and you’ll always serve the best quality ice cream experience!
1) Keep the temperature consistent
Having your fridge/freezer set at correct temperature is not only a matter of food safety, but it is crucial to keep your beloved Porrelli ice cream at its best. Ideally, we recommend your ice cream should be stored at around -23°C in freezer and the ideal serving range is between -16°C and -14°C. This is important to monitor because if your ice cream begins to slowly defrost, ice crystals will form, leaving a crunchy consistency, and no customers want that!
2) Ignore the door
Sure, it might be more convenient to shove your ice cream into the freezer door, but this is a big no-no! Because temperature varies so wildly, storing in the freezer door can be subject to more fluctuating temperatures. The back of the freezer is the ideal spot to store your sweet treat.
3) Keep it airtight
To keep your ice cream from taking on the odour of anything else in the freezer, use a container with a tight-fitting lid. For extra protection, place a layer of cling film between your ice cream and the lid.
4) Get wet
To achieve the ‘perfect’ scoop, wet the ice cream scooper with room temperature water. This keeps the ice cream from sticking and allows for a nice, gliding scoop This also is a necessity for those chunkier flavours that are harder to scoop!
5) Obey the left-to-right rule
Start scooping from the edge of the tub closest to you. Always scoop right to left, across the width of the tub and continue to scoop parallel to your first line. Never scoop lengthways as this will ruin the decoration and won’t look as appealing to your customers.
1) Take what you need (or take the lot!)
Just like the top rule for ice cream vendors, do not allow ice cream to repeatedly soften and re-freeze. When the small ice crystals in ice cream melt and re-freeze, they can eventually turn into large, unappetising lumps. The best way to avoid this is to only scoop what you need out of the tub into a bowl and put back in the freezer as soon as possible. This will ensure the creamy consistency of our ice cream as you bought it.
Please note: we have no objections to finishing the lot straight from the tub- we don’t blame you!
2) Create the perfect setting
The optimum temperature for your home freezer should be between -21°C and -18°C. When storing in your freezer, try not to crowd so tightly that the air can’t circulate.
It is also worth noting that if you don’t seal your ice cream correctly, nasty odours from other foods in the freezer can also contaminate your ice cream.
3) Take Care
Know the feeling of taking some ice cream out the tub, revisiting it and not tasting as good as when you first opened it? That’s because of the reduction of temperature and exposure of ice cream to the freezer once the lid has been removed that has caused ice crystals. To best avoid this, place plastic wrap over the ice cream before placing the carton lid on tightly. Always put it back in the freezer immediately after scooping. For longer periods of storage, or for bigger amounts, putting your ice cream into a freezer bag will also help minimise ice crystals.
4) Don’t wait too long
Much as we know our ice cream is so delicious this probably won’t ever happen but keeping your ice cream tub in the freezer for a prolonged time will degrade its flavour and texture, making for some very unhappy ice cream!
For best results, enjoy ASAP!
By following these simple steps, you can help keep your Porrelli looking and tasting exactly as it should – just as it was first made — attractive and delicious!