According tot he ice-cream empire in U.S. the best practice is to store its tub upside down. Which will ensure that the lid is downwards, and the bottom upwards to avoid that “freezer burn”.

Freezer burn is that chunky, watery ice crystals settling on the top that ruin the sweet flavor and texture the next time you scoop some.
It happens when moisture leaves the ice-cream and “joins forces with the air”, eventually refreezing on the surfaces.

It is also more likely to happen if you take the tub out of the freezer to serve and then don’t put it straight back in.

This trick can be risky (and possibly messy), so ensure that the lid is fitting tightly before attempting.

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