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Have you ever wondered why ice cubes served in fancy restaurants are often transparent, while home-made ice cubes are often opaque and white? Regular ice will be cloudy when water-soluble air bubbles are trapped and compressed into tiny bubbles or the freezing process does not allow the formation of large crystals. Because of these defects, opaque ice will be weaker and melt faster than pure, transparent ice. The “ice people” have found many ways to make “premium” ice without having to go to a restaurant. Try these methods to make clear ice cubes at home.
Steps
Method of using boiled water
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Use purified water . This method will release air bubbles and clean dirty minerals from the water before freezing; You should use distilled water. Bottled water or any water that has been filtered through reverse osmosis works.
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Boil water twice . The boiling process will cause air bubbles to escape, allowing the water molecules to bind tightly together while freezing.
- After boiling the water for the first time, wait for the water to cool down and then boil it again.
- Cover the water while waiting for it to cool down so dirt doesn’t get in.
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Pour water into an ice tray or mold and cover with cling film to prevent small particles from falling onto the ice surface. You need to make sure the water cools down before pouring it into the tray so as not to melt the plastic. If you want to impress people, try making large or spherical stones. There’s nothing better than having a cocktail with a big ice cube.
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Place the ice tray in the freezer. Leave for a few hours for the ice to harden.
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Then, remove the ice tray and gently remove the ice cubes one by one. [1] X Research Source
Top-down freezing method
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Prepare a small cooler. Use a rectangular cooler like the one you use to store food and drinks on the go, but small enough to fit in the freezer. The cooler will separate the ice from the air in the freezer, forcing the ice to freeze slowly from the top down.
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Place ice trays, molds, or other containers in the bottom of the cooler. Do not close the lid of the cooler. If possible, use a large ice cube tray or use a variety of small rectangular plastic or silicone molds.
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Pour water into the tray or mold. Users of this method say that tap water is just as effective as distilled and boiled water.
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Pour water into the bottom of the cooler, approximately the height of the ice tray or mold. This water will act as a barrier, keeping cold air from freezing on the sides or underneath the ice tray.
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Place the uncovered cooler in the freezer. Make sure your freezer is not too cold – a temperature of -3 to 8°C is appropriate. Leave the container in the freezer for about 24 hours.
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Remove the cooler and carefully remove the frozen ice tray or mold. This part of the rock will have a thin opaque layer on the surface but the rest is completely transparent.
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Remove the ice that forms around the tray or mold and remove the ice cubes.
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Place the ice in the air for about 1 minute to melt the opaque layer of ice on the surface. Now you have a large transparent stone. [2] X Research Source
High temperature freezing method
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Adjust for a freezer that is about -1°C. This is probably the highest temperature in the freezer. If you don’t want to make the whole freezer relatively hot, set the temperature to your desired level and place the ice tray on the top shelf.
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Pour water into an ice tray or mold and place in the freezer. Let the water freeze for about 24 hours. The slow freezing process will push out air bubbles and impurities so you get clear ice. [3] X Research Sources
Bottom-up freezing method
Unlike the previous method, this method helps you to quickly get clear ice, with no cracks in the stone unless you do it for the first time. This also works when you use tap water in the ice tray. Air bubbles will come out when you freeze from the bottom up. This can be done by exposing the bottom to something very cold. It is best to let the water tray come into contact with the liquid solution because this will cover the entire bottom, helping to conduct heat out faster. One convenient liquid you can use to cool ice trays is salt water.
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Pour water into the bowl, then add a lot of salt to prevent the water from freezing, then put the bowl of water in the freezer. Note, you should not put too little water in the bowl so that the freezing process causes the water to reach 0°C before ice cubes form. The colder the freezer, the higher the concentration of salt should be to prevent the brine from freezing. You will know how much salt to use to suit the temperature of the freezer after a few times.
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Put the brine in the freezer for at least 3 hours so it gets really cold.
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Boil some water then wait for it to cool to eliminate microscopic air bubbles.
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Remove the bowl of brine from the freezer to prevent water in the ice tray from freezing from above.
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Pour water into the ice tray, then put the tray in the bowl of brine in the freezer, at this point the brine is already relatively denser than filtered water. The finished product is a non-foam ice that becomes hard and free of cracks because it is frozen without any gas trapped and formed during the freezing process.
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Place the ice tray in the freezer so it doesn’t melt.
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Put the bowl of brine in the freezer so you can skip the first step the next time you want to make clear ice cubes.
Advice
- There are ice trays with separators on the market if you can’t find a cooler that’s the right size for your freezer.
- Use a stainless steel pot to boil water instead of an aluminum pot.
Warning
- Be careful when you use boiling water. It’s best to let the water cool down before pouring it into a plastic ice cube tray.
X
This article is co-authored by a team of editors and trained researchers who confirm the accuracy and completeness of the article.
The wikiHow Content Management team carefully monitors the work of editors to ensure that every article is up to a high standard of quality.
This article has been viewed 12,137 times.
Have you ever wondered why ice cubes served in fancy restaurants are often transparent, while home-made ice cubes are often opaque and white? Regular ice will be cloudy when water-soluble air bubbles are trapped and compressed into tiny bubbles or the freezing process does not allow the formation of large crystals. Because of these defects, opaque ice will be weaker and melt faster than pure, transparent ice. The “ice people” have found many ways to make “premium” ice without having to go to a restaurant. Try these methods to make clear ice cubes at home.
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