What a pleasure to savor an ice cream, even an eskimal, when the temperatures panic! But once open, these pots or boxes started with gourmet ice cream sometimes remain long days or weeks in the freezer. Is there a way to know if the product is still good, when it is subject to negative temperatures? And what risks for health, if we crack for an “old” ice. The nutritionist Julie Boët gives us her keys for a cooling without consequences.
Two clues that must put you on the scent
According to her, two indications will allow you to know if you can yes or not plunge your spoon into the pot.
The presence of frost
An ice that has exceeded its optimal date often has a surface covered with ice crystals, a sign that it has undergone several thawing/recongelation cycles. “It alters its texture and its taste” assures the nutritionist. Be aware, however, that this frost appears more or less quickly depending on the type of ice. For a sorbet, these crystals form faster because it contains a lot of water, which quickly changes its consistency and its pleasure on the palate. “The creams made from cream or milk, richer in fat, resist a little better, but can still” rancid “over time”.
A change in color and smell
Second clue: the color and smell of your product. “A chocolate ice cream which becomes greyish or a vanilla ice cream that loses its creamy perfume and takes a freezer smell is no longer at their peak. If the surface has yellowed, if the taste is” flat “or slightly bitter, it is better to avoid” … Even if you too are under these temperatures.
How long to keep your ice cream?
- In terms of lifespan, most industrial ice cream can be preserved between 6 and 12 months at -18 ° C, as long as the cold chain is respected (and the package is not open);
- Sorbets are to be consumed ideally within 6 to 8 months;
- The artisanal ice cream, often without preservatives, should be savored faster, within 2 to 3 months for optimal quality. “”But it is advisable to check the DLC indicated on the “packaging” continues the expert.
I fell in love (and crunched), is it serious?
Didn’t you be able to stay ice in front of an eskimes bought in the spring? Rest assured, in most cases, it is only a quality alteration. “An ice cream simply” aged “loses especially in texture and taste” Confirm Julie Boët. In short, it will not be the best ice cream in your life.
But be more vigilant if you doubt packaging. “”If it is a poorly preserved ice, which it has melted and then has been reconaired, the risk is more serious. The development of bacteria or germs can cause digestive disorders, even food poisoning “.
Fragile people (children, pregnant women, elderly or immunocompromised) should be particularly cautious. In this case, it is better to refuel, and eat them quickly!