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Storing Ice Cream and Sorbet

Appears in
A Passion for Ice Cream
A Passion for Ice Cream

By Emily Luchetti

Published 2006

  • About
Place a piece of parchment or waxed paper directly on the surface of the ice cream and then cover it with a tight-fitting lid or wrap the container well with plastic wrap. This will reduce the formation of ice crystals and prevent odors from spoiling the ice cream.
Don’t store ice cream in the freezer door. It’s not cold enough.

When an ice cream or sorbet finishes churning in the machine, it can be eaten right away. This is actually when it tastes the absolute best. It is, however, not hard enough to form a nice-looking scoop. If you want it scoopable, ice cream must be put in the freezer for about 4 hours and sorbet for about 2. This is called hardening, or ripening, the ice cream. The length of time required depends on your freezer. Frozen treats that have been formed in pans and require slicing need to be hard, not just scoopable. Know your freezer and plan accordingly.

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