Can I store ice cream in the frezer without harming the ceramic coting?
21416
The word is coating, not coting. I have never tried this but I suppose you could. If you are afraid something might happen to it just take it out of the freezer and temper it in two stages:1. transfer it to your fridge first2. leave it there for 1 half hour to one hour, preferably the latter.3. remove from fridge and let it reach room temperature before using in stove or oven.Regards,Rufus Velvet
21417
That's probably ok. I ended up ruining mine be repeatedly heating it without anything in it (I kept getting the burner knobs mixed up). Eventually the enamel coating popped off the iron core. So there is some temperature sensitivity in the enamel coating. Granted, I was stupid. I should have been more careful. :(
2241487
You got a cold fridge! Not to me. But be careful not to fill your container to the brim, the ice cream can work its way into the lid. Don't try and take the lid apart: you will render it useless. Leaving you with a glorified bucket.
2058731
No. I put plastic wrap over the ice cream (mainly to keep it 'airtight') and the put the lid on. The lid then has no contact with moisture and it's really easy to open. Hope it helps.
1492890
There is a small 1/3" overflow hole about two inches from the top rim of bucket. It's almost the height of the canister, so melting water will not flow into your ice cream.
518957
I haven't tried it and just thought about it yesterday (made a big pot of soup). I think it would be great. They have 2 tiny holes in the top to let steam out. It's also the only container that keeps my ice cream from getting freezer burn. It's great quality as well.
182178
Sure you can if cone is frozen before hand. However dish is to small to put the whole cone in for an even coat. I would coat top of cone.
1763383
I travel about 1 hour each way to the store and back. I am assuming you are wanting to transport an ice cream cake. If that is the case I would freeze 2 - 20 ounce. Soda bottles to let the cooler get cold. If the day time temperature is in the mid-80s or above I would cover the box with an old quilt or blanket for additional indulagoon. I think this foldable cooler is a fantastic product.
2113647
Yes! I store mine in a jar with a screw on lid in my pantry. DO NOT chill or freeze, please.
666354
Oxo doesn't suggest freezing it at an angle. What it says is, "The silicone lid forms a seal, so you don't have to worry about tipping or tilting the Tray when you carry it from sink to freezer. Now you can store the Ice Cube Tray in any position, even on an angle between the ice cream and the frozen veggies in a crowded freezer!" Those are two different things. The silicone cover prevents spills when you tilt it a bit when you're carrying it. After the ice is frozen, you can store the tray however you want and the ice doesn't come out.
918713
I would not use it that way because the cheese or chocolate needs to be in the ceramic insert. Put some hot water in the metal pot, then the ceramic insert with your fondue. Works great. Stir every once in a while for even heating.
2058729
Yes, that can be an issue, but it's easily solved. Make sure that the ice cream is not up to the lid and tighten the lid so that it is slightly snug. It still has a seal, but is not tight. The other option is to let it sit out for approx 5 min and then unscrew it.
139700
I suppose it could, but I wouldn't do it. It would just make the ice cream more difficult to scoop out of the container, especially since you're not supposed to use metal utensils to scoop it out because it will damage the container.
1344051
When storing ice cream in your home freezer, it will not have the consistency of store bought ice cream, which has stabilizers and additives to keep it creamy and scoopable. Depending on the recipe you use, and the temp at which your freezer is set, you may in fact wind up with a brick that needs to be thawed a bit before scooping. You can soften your final ice cream product by understanding a little about the science of ice cream, and what lowers the freezing point of your ice cream so that it is firm, yet scoopable. Basically, sugar or alcohol can be used to lower the freezing point, because it binds with water in the mix and prevents it from turning into ice, and prevent a brick from forming in your freezer. You may need to adjust your additives, like sugar and corn starch to determine what works best. I personally make more gelato that ice cream (less fat, less air and therefore denser and more intense flavors), using a custard base (which is one that uses eggs). I also use about 2.5 tbs of a flavorless alcohol (like vodka) to 1 quart of gelato (or ice cream) and I get a wonderfully creamy product, easily scooped from the freezer.
1033780
Likely possible, but not suggested. Ice cream, made well, is full of fat. Fat takes on the flavors of what surrounds it, making ice cream particularly susceptible to tasting "like the freezer". A covered plastic (or Pyrex) container is a better choice for firming up your ice creams. The advertized Tovolo tub is amazing! I promise I'm not making any money (or anything else) for saying so. It is insulated, so the ice cream doesn't get overly hard. The lid is secure, but I haven't broken nails trying to pry it open. The slim design is perfect both for scooping, and saving space in my freezer. Likely possible, but not suggested. Ice cream, made well, is full of fat. Fat takes on the flavors of what surrounds it, making ice cream particularly susceptible to tasting "like the freezer". A covered plastic (or Pyrex) container is a better choice for firming up your ice creams. The advertized Tovolo tub is amazing! I promise I'm not making any money (or anything else) for saying so. It is insulated, so the ice cream doesn't get overly hard. The lid is secure, but I haven't broken nails trying to pry it open. The slim design is perfect both for scooping, and saving space in my... » Read More Likely possible, but not suggested. Ice cream, made well, is full of fat. Fat takes on the flavors of what surrounds it, making ice cream particularly susceptible to tasting "like the freezer". A covered plastic (or Pyrex) container is a better choice for firming up your ice creams. The advertized Tovolo tub is amazing! I promise I'm not making any money (or anything else) for saying so. It is insulated, so the ice cream doesn't get overly hard. The lid is secure, but I haven't broken nails trying to pry it open. The slim design is perfect both for scooping, and saving space in my freezer. « Show Less
2156859
Yes, the manufacture wants you to get it as close to zero degrees as you can. If the can is still liquid; it is not cold enough and may have trouble making the ice cream. Depending on its temperature it may just take longer or give you a softer product. Turn down you freezer as far as possible, put the canister in the back part of the freezer and surround it with other foods. That should help.
1092800
I am not sure about the freezer or freezer to oven use as I have not used it this way. The lid is NOT air tight. It fits inside the glass dish too. It does not have a cove cover. It will smash into the top layer of your food item as it sits inside about 1/4 of an inch or so.
218048
I'm pretty a texture like yogurt should be fine. I have never tried it but I would not hesitate to store it in the container.