Thread by @LesDaChef

Wrapping it tightly in cling wrap works even better. Wrap the lid separately and you can open it without needing to re-wrap it. Oh, and a sheet of wax baking paper directly on the surface of the ice-cream for extra control 😉

Also, scoop the ice-cream in the freezer

https://twitter.com/BhavMaharaj/status/1325762397236289536

Why does it work? It's to prevent any air getting into the ice cream and causing crystals forming. Over time the fat and liquids in ice cream split as temperatures fluctuate as you open and close the ice cream. Wrapping or covering it helps minimise how much air gets in.

Scooping it in the freezer or fridge also prevents warmer room temp air getting into the ice cream...which then means less chance of crystals.

We used to send junior chefs into the walk-in freezer in freezer suits to scoop ice cream for big functions.

Worst job ever.

But this is if you really like expensive ice cream and want to keep it nice and smooth. It's not really that important

P.s. Most fancier ice creams come with a foil+plastic sheet that sits on the surface of the ice-cream for this very reason. If you've ever wondered 😉