Overfreezing of ice cream in the freezer is not uncommon.
Regular defrosting does not always help either, because sometimes the ice is already in its original place after 4-5 days! What can you do to avoid these problems? There is a fairly simple but effective method.
First of all, of course, it is necessary to defrost and clean the freezer, because with proper care, even the oldest refrigerators only need to be defrosted once or twice a year.
The quickest and easiest way to defrost is to use hot water and brine. Place a container of hot water in the freezer and make a solution by dissolving 2 tablespoons of salt in 1 tablespoon of water.
Put the resulting saline solution in a spray bottle and gently spray it on the walls of the freezer. A few minutes are enough and the ice will gradually begin to disappear. You can lift it, for example, with wooden sushi chopsticks – this way you are sure not to damage the surface of the refrigerator.
This recipe was just delish! I cooked up a double batch so I would be able freeze some for later
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