Have you ever notice that the ice served in a nice restaurant is clear, but the cubes you shake from the ice trays in your freezer come out cloudy and white? Regular ice comes out opaque when gasses dissolved in the water get trapped and forced into tiny bubbles, or when ice freezes in a way that doesn’t allow big crystals to be formed. Just because of these impurities, cloudy ice is weaker and melts faster than clear, pure ice. “The Ice nerds” have found several ways to make “premium” ice without going to a restaurant so many techniques or by using Ice cube maker. You can Try these methods to make clear ice cubes in your home.
1.Boiled water method
- Use pure water. This method looks to get as much of the air and mineral impurities out of the water as possible before freezing, start with already distilled water. Filtered bottled water will work, or any water purified by reverse osmosis.
- Boil the water twice. The experiment of Boiling removes air bubbles from the liquid, allowing the water molecules to stick together even harder in the freezer. After boiling the first time, allow the water to cool. Then boil again.
Always remember to Keep the cooling water covered to prevent any dust from collecting on the surface.
- you have to pour water into an ice tray or other mold and cover with a plastic wrap to keep out particles. Make sure that you have let the water cool a bit before pouring it in the tray so that it doesn’t melt the plastic. If you really want to have an impact, try making extra-large clear ice cubes and ice spheres .there is Nothing like drinking a cocktail on one very large rock. Place the ice tray in the freezer. Leave it for few hours to freeze. Take the tray out and gently remove your clear ice cubes
2. The orange juice carton technique
This strategy comes from Brandon Pettit, the pizzaiolo at Seattle’s beloved Delancey and half of MollyandBrandon. It’s a resourceful tip for anyone who wants big hunks of ice but doesn’t have fancy trays. Simply rinse out a carton of OJ or milk, then cut it down so it’s cube-shaped
3. The brownie pan technique
Here’s a tip from Erik Lombardo, Food52 columnist and bar manager at Maialino in Manhattan. If you pour water into a brownie pan and freeze it, the resulting ice will be cloudy in the middle and clear on the outside. Let the block of ice sit for a few minutes, or run the pan, upside-down, under hot water, then pop out your hunk-o-ice. Slice it with a serrated knife, or chisel a crevice into the ice with something sharp and something hammer-y.
4. The high temperature freezing Method
Set your freezer to just below freezing, around 30°F or -1°C. This should be the warmest setting on your freezer. If you don’t want your freezer that warm, set it as low as you are willing and place ice tray on the top shelf. make sure to Fill an ice tray or mold with water and place it in the freezer. Leave it to freeze for 24 hours. The slow freeze should force out any gasses and impurities, leaving you with perfectly clear ice cubes.