Thread: Ice and Ice Cream, Too Hard

On May 21, 3:00*pm, Sqwertz <swe...@cluemail.compost> wrote:
> New Samsung refrigerator, the ice in trays just shattered when you
> twisted the trays (and twisting was not easy), so I hooked up the
> ice maker - problem solved. *I love my ice maker, but I'm not too
> wild about the shape of the ice.
>
> But it doesn't have an ice cream maker attachment so I'm still
> buying B&J's, Haggen Dasz, and Blue Bell Gold Tim. *I'm eating
> Imagine Whirled Peace right now.
>
> The freezer was set at -2F (the recommended setting according to the
> manufacturer) and I've increased it 2F at a time until it's warmest
> +8F. *The ice cream is still pretty darn hard. *It takes the instant
> gratification out of eating ice cream. *I don't have a thermometer
> that goes low rnbough to verify that the temperature is as set, but
> I know the fridge is right (set at 36F, reads 35F).
>
> So what temperature is your freezer and is the ice cream hard, or
> soft and limp?

My freezer doesn't have a temperature gauge. It has a dial that
goes from 1 to 6 or something like that. It's probably on 3.

We don't usually keep ice cream. Usually we get some kind of
sugar-free double-whipped stuff from Breyer's, and it never gets
really hard. Very rarely we get Haagen-Dasz, but I prefer
Bailey's flavor, and it comes with its own anti-freeze. When
I've got it, I put a bowl in the freezer so that my half-cup serving
doesn't melt in the bowl before I can eat it.

It's a side-by-side, and there are two places in the fridge
compartment
where air comes out of the freezer. I already have trouble with stuff
freezing that gets accidentally shoved up against those ports.
English muffins--not a problem. Lettuce--damn, damn, damn.

Cindy Hamilton

On Fri, 21 May 2010 14:00:18 -0500, Sqwertz wrote:

> So what temperature is your freezer and is the ice cream hard, or
> soft and limp?

Dammit, I pay $.005/day for this usenet thingy and I demand answers
or my money back!

Really, it was a simple question. Does nobody eat ice cream anymore
*and* know the temperature of the freezer?

Is a digital readout on the freezer that uncommon still?

-sw

On Fri, 21 May 2010 21:48:23 -0500, Sqwertz <[email protected]>
wrote:

>On Fri, 21 May 2010 14:00:18 -0500, Sqwertz wrote:
>
>> So what temperature is your freezer and is the ice cream hard, or
>> soft and limp?
>
>Dammit, I pay $.005/day for this usenet thingy and I demand answers
>or my money back!
>
>Really, it was a simple question. Does nobody eat ice cream anymore
>*and* know the temperature of the freezer?
>
>Is a digital readout on the freezer that uncommon still?

We have a new Samsung French door refrigerator. It's set at +4°F and
the ice cream is nicely firm. Soon after we got the thing, I checked
the temp and it was spot on.

I do love Thrifty ice cream from Rite Aid - better than the premium
brands at the stupidmarket, AFAICS.

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


To reply, remove "spambot" and replace it with "cox"

On Sat, 22 May 2010 12:41:39 -0700, Terry Pulliam Burd
<[email protected]> wrote:

> On Fri, 21 May 2010 21:48:23 -0500, Sqwertz <[email protected]>
> wrote:
>
> >On Fri, 21 May 2010 14:00:18 -0500, Sqwertz wrote:
> >
> >> So what temperature is your freezer and is the ice cream hard, or
> >> soft and limp?
> >
> >Dammit, I pay $.005/day for this usenet thingy and I demand answers
> >or my money back!
> >
> >Really, it was a simple question. Does nobody eat ice cream anymore
> >*and* know the temperature of the freezer?
> >
> >Is a digital readout on the freezer that uncommon still?

Go to an appliance store and look for yourself. Otherwise take my
word for it. Yes, digital readouts are still uncommon.
>
> We have a new Samsung French door refrigerator. It's set at +4°F and
> the ice cream is nicely firm. Soon after we got the thing, I checked
> the temp and it was spot on.

Checked it how? With your built in door thermometer?
>
> I do love Thrifty ice cream from Rite Aid - better than the premium
> brands at the stupidmarket, AFAICS.
>
Sigh. Rite Aid sold all in town SF locations to Walgreens a couple of
years ago. Now it's a real hunt to find one.... and I do crave their
coconut pineapple ice cream on those rare hot days here.


--
Forget the health food. I need all the preservatives I can get.

On 5/21/2010 3:00 PM, Sqwertz wrote:
> New Samsung refrigerator, the ice in trays just shattered when you
> twisted the trays (and twisting was not easy), so I hooked up the
> ice maker - problem solved. I love my ice maker, but I'm not too
> wild about the shape of the ice.
>
> But it doesn't have an ice cream maker attachment so I'm still
> buying B&J's, Haggen Dasz, and Blue Bell Gold Tim. I'm eating
> Imagine Whirled Peace right now.
>
> The freezer was set at -2F (the recommended setting according to the
> manufacturer) and I've increased it 2F at a time until it's warmest
> +8F. The ice cream is still pretty darn hard. It takes the instant
> gratification out of eating ice cream. I don't have a thermometer
> that goes low rnbough to verify that the temperature is as set, but
> I know the fridge is right (set at 36F, reads 35F).
>
> So what temperature is your freezer and is the ice cream hard, or
> soft and limp?

The ice cream in every freezer I have ever had is rock hard. My
microwave oven has a button that says "soften" and a menu selection for
ice cream by the pint and the quart. Works a treat.

On Sat, 22 May 2010 12:41:39 -0700, Terry Pulliam Burd wrote:

> On Fri, 21 May 2010 21:48:23 -0500, Sqwertz <[email protected]>
> wrote:
>
>>On Fri, 21 May 2010 14:00:18 -0500, Sqwertz wrote:
>>
>>> So what temperature is your freezer and is the ice cream hard, or
>>> soft and limp?
>>
>>Dammit, I pay $.005/day for this usenet thingy and I demand answers
>>or my money back!
>>
>>Really, it was a simple question. Does nobody eat ice cream anymore
>>*and* know the temperature of the freezer?
>>
>>Is a digital readout on the freezer that uncommon still?
>
> We have a new Samsung French door refrigerator. It's set at +4°F and
> the ice cream is nicely firm. Soon after we got the thing, I checked
> the temp and it was spot on.

Yes, it's a side-by-side, but both sides are refrigerator and oen
into the same compartment. With freezer on the bottom. I guess I
see now whay they call them french doors insetad of side-by-sides
(which imply freezer on one side, fridge on the other).

"Nicely firm", though. That's relative :-) Mine is pretty darn
hard even at +8. But that's ice cream with a lower underrun than
what you're probably buying (Drug store brand ice cream?)

-sw

On Sat, 22 May 2010 12:57:38 -0700, sf wrote:

> On Sat, 22 May 2010 12:41:39 -0700, Terry Pulliam Burd
> <[email protected]> wrote:
>
>> On Fri, 21 May 2010 21:48:23 -0500, Sqwertz <[email protected]>
>> wrote:
>>
>>>On Fri, 21 May 2010 14:00:18 -0500, Sqwertz wrote:
>>>
>>>> So what temperature is your freezer and is the ice cream hard, or
>>>> soft and limp?
>>>
>>>Dammit, I pay $.005/day for this usenet thingy and I demand answers
>>>or my money back!
>>>
>>>Really, it was a simple question. Does nobody eat ice cream anymore
>>>*and* know the temperature of the freezer?
>>>
>>>Is a digital readout on the freezer that uncommon still?
>
> Go to an appliance store and look for yourself. Otherwise take my
> word for it. Yes, digital readouts are still uncommon.

I *did* just shop for a fridge, and many of them (about half) had
digital readouts. But I suspect not everybody has a fridge less
than 3 years old. Or even 5.


Why am I even responding to you? Pbbbt.

-sw

On Sat, 22 May 2010 16:45:41 -0400, J. Clarke wrote:

> The ice cream in every freezer I have ever had is rock hard. My
> microwave oven has a button that says "soften" and a menu selection for
> ice cream by the pint and the quart. Works a treat.

I wondered about microwaving it. Say... 30 seconds on 20% (800W).
I'll try that.

-sw

On May 22, 2:13*pm, Sqwertz <swe...@cluemail.compost> wrote:
> On Sat, 22 May 2010 12:41:39 -0700, Terry Pulliam Burd wrote:
> > On Fri, 21 May 2010 21:48:23 -0500, Sqwertz <swe...@cluemail.compost>
> > wrote:
>
> >>On Fri, 21 May 2010 14:00:18 -0500, Sqwertz wrote:
>
> >>> So what temperature is your freezer and is the ice cream hard, or
> >>> soft and limp?
>
> >>Dammit, I pay $.005/day for this usenet thingy and I demand answers
> >>or my money back!
>
> >>Really, it was a simple question. *Does nobody eat ice cream anymore
> >>*and* know the temperature of the freezer?
>
> >>Is a digital readout on the freezer that uncommon still?
>
> > We have a new Samsung French door refrigerator. It's set at +4°F and
> > the ice cream is nicely firm. Soon after we got the thing, I checked
> > the temp and it was spot on.
>
> Yes, it's a side-by-side, but both sides are refrigerator and oen
> into the same compartment. *With freezer on the bottom. *I guess I
> see now whay they call them french doors insetad of side-by-sides
> (which imply freezer on one side, fridge on the other).
>
> "Nicely firm", though. *That's relative :-) *Mine is pretty darn
> hard even at +8. *But that's ice cream with a lower underrun than
> what you're probably buying (Drug store brand ice cream?)
>
> -sw

Just take the damn ice cream out of the fridge and let it sit on the
counter for about 5 minutes.

Sqwertz <[email protected]> wrote:

>On Sat, 22 May 2010 16:45:41 -0400, J. Clarke wrote:

>> The ice cream in every freezer I have ever had is rock hard. My
>> microwave oven has a button that says "soften" and a menu selection for
>> ice cream by the pint and the quart. Works a treat.

>I wondered about microwaving it. Say... 30 seconds on 20% (800W).
>I'll try that.

Even that might be too long.

Steve

Steve wrote on Sat, 22 May 2010 21:22:39 +0000 (UTC):

>> On Sat, 22 May 2010 16:45:41 -0400, J. Clarke wrote:

>>> The ice cream in every freezer I have ever had is rock hard.
>>> My microwave oven has a button that says "soften" and a menu
>>> selection for ice cream by the pint and the quart. Works a
>>> treat.

>> I wondered about microwaving it. Say... 30 seconds on 20%
>> (800W). I'll try that.

> Even that might be too long.

10 to 15 seconds on full power is OK if the container is about half
full. I do it all the time.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Sat, 22 May 2010 16:16:26 -0500, Sqwelz <[email protected]>
wrote:

> Why am I even responding to you? Pbbbt.

and you had to change your name to do it. LOL

--
Forget the health food. I need all the preservatives I can get.

On Sat, 22 May 2010 21:22:39 +0000 (UTC), Steve Pope wrote:

> Sqwertz <[email protected]> wrote:
>
>>On Sat, 22 May 2010 16:45:41 -0400, J. Clarke wrote:
>
>>> The ice cream in every freezer I have ever had is rock hard. My
>>> microwave oven has a button that says "soften" and a menu selection for
>>> ice cream by the pint and the quart. Works a treat.
>
>>I wondered about microwaving it. Say... 30 seconds on 20% (800W).
>>I'll try that.
>
> Even that might be too long.

It would only cycle on for 6 seconds (at 100%). And it's only a 800
or 900W microwave. Not the kind you find in 7-11 or Burger King
that could cook a whole cow in 4:20.

-sw

On Sat, 22 May 2010 14:52:36 -0700, sf wrote:

> On Sat, 22 May 2010 16:16:26 -0500, Sqwelz <[email protected]>
> wrote:
>
>> Why am I even responding to you? Pbbbt.
>
> and you had to change your name to do it. LOL

And you had to piggyback off of somebody else's post to make that
ridiculously false comment to me.

LOL, indeed. LOL!

-sw

On 5/21/2010 4:48 PM, Sqwertz wrote:
> On Fri, 21 May 2010 14:00:18 -0500, Sqwertz wrote:
>
>> So what temperature is your freezer and is the ice cream hard, or
>> soft and limp?
>
> Dammit, I pay $.005/day for this usenet thingy and I demand answers
> or my money back!
>
> Really, it was a simple question. Does nobody eat ice cream anymore
> *and* know the temperature of the freezer?
>
> Is a digital readout on the freezer that uncommon still?

The first thing you should do is throw that thermometer away. Set the
temperature according to the firmness of the ice cream - firm but not
too firm. As a practical matter, it's the only gauge of temperature that
really counts. My thermometer reads -6 but that probably not real accurate.

>
> -sw

"Sqwertz" <[email protected]> wrote
>
> "Nicely firm", though. That's relative :-) Mine is pretty darn
> hard even at +8. But that's ice cream with a lower underrun than
> what you're probably buying (Drug store brand ice cream?)
>
> -sw

In the interior of the freezer, ice cream is too hard. If I keep it on the
door, it is just nice and scoopable. Every freezer has some variation of
temperature and this is just enough for ice cream.

On Sat, 22 May 2010 18:50:37 -0400, Ed Pawlowski wrote:

> "Sqwertz" <[email protected]> wrote
>>
>> "Nicely firm", though. That's relative :-) Mine is pretty darn
>> hard even at +8. But that's ice cream with a lower underrun than
>> what you're probably buying (Drug store brand ice cream?)
>
> In the interior of the freezer, ice cream is too hard. If I keep it on the
> door, it is just nice and scoopable. Every freezer has some variation of
> temperature and this is just enough for ice cream.

My freezer doesn't really have a door. It has drawers. And the
only shelf inside attached to the oputer drawre is not really wide
enough to hold any ice cream.

The ice cream stay in the upper drawer closest to the front of the
unit, so if any place is "warmer", taht would probably be it (warm
air rises).

-sw

-sw

On Sat, 22 May 2010 12:35:11 -1000, dsi1 wrote:

> On 5/21/2010 4:48 PM, Sqwertz wrote:
>> On Fri, 21 May 2010 14:00:18 -0500, Sqwertz wrote:
>>
>>> So what temperature is your freezer and is the ice cream hard, or
>>> soft and limp?
>>
>> Dammit, I pay $.005/day for this usenet thingy and I demand answers
>> or my money back!
>>
>> Really, it was a simple question. Does nobody eat ice cream anymore
>> *and* know the temperature of the freezer?
>>
>> Is a digital readout on the freezer that uncommon still?
>
> The first thing you should do is throw that thermometer away.

Thanks anyway, but it's kinda attached to the unit and controls the
temperature of the unit. So I'd rather not throw that $1,200
thermometer away.

And as I said, the freezer is set at it's maximum temperature.

-sw

On Sat, 22 May 2010 12:57:38 -0700, sf <[email protected]> wrote:

>On Sat, 22 May 2010 12:41:39 -0700, Terry Pulliam Burd
><[email protected]> wrote:

>> We have a new Samsung French door refrigerator. It's set at +4°F and
>> the ice cream is nicely firm. Soon after we got the thing, I checked
>> the temp and it was spot on.
>
>Checked it how? With your built in door thermometer?

Uh, no - I have a Cold Zone Thermoworks thermometer that's pretty good
at telling temperatures below freezing. I wouldn't rely on the built
in temperature reading, but in this case, it was actually correct.

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


To reply, remove "spambot" and replace it with "cox"