Finally, an Ingenious Cure for Freezer-Burned Ice Cream


This isn’t really ground-breaking news unless you’ve ever desperately tried and failed to resurrect neglected, frost-encased pints of ice cream, but still, it’s pretty cool: Food & Wine‘s Michelle Shih has found a cure for freezer burn.

Writing on the magazine’s Mouthing Off blog, Shih explains her simple but effective remedy: just melt the stuff and then re-freeze it using an ice cream maker. After trying it on a pint of Cherry Garcia, she found the results a bit denser than the original ice cream but no less appetizing. F&W‘s senior recipe developer, Grace Parisi, also suggests using melted ice cream in place of milk or cream in bread pudding recipes, which, headline-worthy or not, is just pure evil genius.