For a good while, all my homemade ice cream was becoming pretty icy after a couple days in the freezer. It wasn’t until I happened to switch from using a glass storage container to a thicker plastic container that the icing stopped. I’ve been using my plastic icy-free container ever since. I’m sure there’s a science behind this, but my theory—the glass froze to a colder temperature more quickly than the ice cream, creating the imbalance. How do you store your homemade ice cream?
Is the interior of your Dutch Oven stained brown? Do you have burn spots on your stainless steel pots? Use Bar Keepers Friend, water, and elbow grease to remove. In general, try cooking with fats (oil and butter) at lower heats. If you're needing to char something, opt for a cast iron.