A pint of fresh-milk ice cream is at its best in the first ten days and good for thirty. Here is how to keep it that way, learned the hard way in our own freezers.
Straight from the box to the back of the freezer
Our pints arrive in dry ice at around minus thirty. Move them to the coldest part of your freezer, the back of the bottom shelf, within a few minutes of unpacking. The door shelf swings between temperatures every time it opens and is the fastest way to grow ice crystals.
Temper it, do not nuke it
Take the pint out five to eight minutes before serving. Carabao milk ice cream is dense, and a short rest on the counter lets it scoop cleanly without melting the edges. Thirty seconds in a microwave melts the outside, which then refreezes grainy.
Press the lid, not the paper
After scooping, press the inner paper disc flat against the surface before closing the lid. It stops air reaching the ice cream, which is what causes the dull, frosty top on an opened pint.
Know when it is past its best
Every lid carries the churn date. Past thirty days the ice cream is still safe but the fruit flavours fade first, calamansi and mango before cacao and barako. If you are gifting, order within a week of the date you want it eaten.
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