Those ice crystals that form on ice cream that’s been in the freezer too long? That’s heat shock.

HOW IT HAPPENS

Heat shock occurs when ice cream is allowed to melt — even a little bit — and refreeze. When this happens, water molecules in the ice cream can join together to form larger ice crystals, which can give the ice cream an icy, grainy texture. (The addition of stabilizers to the ice cream formula can help keep these water molecules from joining forces.) Each time this warming and refreezing cycle happens, the ice cream experiences more heat shock, which is often called “freezer burn”.

Heat shock can occur during the shipping process, which is why all Turkey Hill Ice Cream is closely monitored and cared for, from our plant to the grocery store. It can also happen while stocking at the store and in the freezers at your store.

Heat shock can also happen at home. Ice crystals around the edges of ice cream are one of the first signs. This can also occur in ice cream that is kept in a freezer for very long periods of time. One of the most common causes is storing ice cream in a home freezer that has an automatic defrost cycle. During the defrost cycle the temperature rises too high to keep the ice cream frozen but doesn't affect things like meat and waffles because the have a higher freezing point and a more solid consistency.

HOW TO PREVENT IT

The best storage temperature for ice cream in your home is -10 degrees fahrenheit. It's hard to get a freezer/refrigerator freezer area that cold. The best place to store your ice cream is in your deep freeze if you have one. If not, the next best plan is to eat fast so the ice cream isn't stored for a long period of time.

WHAT TO DO WHEN HEAT SHOCK STRIKES

If your chocolate chip cookie dough is a victim of heat shock, don't panic. Simply scrape away the ice crystals and some of the surface area around them, and give the remaining ice cream a taste. In most cases, the ice cream will be fine, though maybe not as high quality as fresh, store-bought ice cream. In cases of extreme or repeated heat shock, you might have to discard the entire container and buy a new one. We know, it's hard to do, and it feels a little like giving a pet goldfish a “burial at sea,” but it has to be done.