whenever i make low fat+low sugar ice cream ( done w/o ice cream maker, i use the freeze and stir method), it basically turns to ice the following day. thus, i was thinking of doing this to store the ice cream:
ice cream in ice cream container, then placing the ice cream container in a bag of salt before placing it in the freezer
my rationale is that the salt will lower the freezing point of the ice cream, so it should prevent the ice cream from turning into ice too easily.is this a good idea?,your thoughts?
was also thinking about lining the container with wax paper, would this help?
or does anyone have any solution wrt to storing low fat+low sugar ice cream?...thanks guys!