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?

After using green onions, save the bulbs and place in a glass with water just covering the roots. Replace the water every couple days and watch the green onions grow! It’s magic—money saving magic.

 
 
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