
Louisiana Ice Cream Lovers Discover How to Make Blue Bell Better
If you look in the freezer of your favorite grocery store in Louisiana you will likely notice there is quite a bit of shelf space dedicated to Blue Bell Ice Cream. It's a Louisiana favorite from the beaches of Grand Isle and Cameron Parish to the "high country" of Bienville Parish where you could savor the flavor of your favorite Blue Bell Ice Cream at a dizzying 535 feet above sea level.
Okay, I will give you the fact that 535 feet ain't that high but the passion for Blue Bell in Louisiana certainly is. Our passion for ice cream doesn't ever really wane that much here in The Boot. Because our winter months are rather mild we enjoy the frozen goodness of Blue Bell varieties all year round.
If you ask the Internet you will discover that Bride's Cake has been a top choice of Blue Bell fans in Louisiana over the past decade or so. Other popular varieties from the "Little Creamery in Brenham Texas" include Mardi Gras King Cake and Gooey Butter Cake. Personally, I like Blue Bell's vanilla. And yes, people who choose vanilla as their favorite flavor of ice cream do need to be watched for "instability".
Now, if there is one complaint that I have about Blue Bell and many of you have voiced the same concern it's the way it "becomes" after you've opened the container. Does your Blue Bell get a "freezer burn"? You know an icy crust that takes away some of the enjoyment of that rich Blue Bell flavor?
I was "Today Years Old" when I discovered there is a simple trick that ice cream lovers can use to avoid that disparaging tinge to their Blue Bell. The trick is in how you store your ice cream. Most of us put the container in our freezers with the lid up and the bottom down. After all, unless you like vanilla as your favorite flavor, you're not a psychopath, right?
I found out today that when they make Blue Bell they store the containers lid side down. This is so any melting ice cream will move toward the lid and then refreeze. That action creates a seal in the container and prevents air and moisture from causing the icy build-up that none of us like.
I can't wait to run home and flip my Blue Bell over so I can start enjoying it even more. Who knew such a simple thing could make such an amazing product even better? I suppose this works with other ice creams too but right now in my fridge I only have a few Blue Bell varieties to choose from. Told you I liked Blue Bell.
And if you're wondering why there is no vanilla it's because some psychopath already ate that.
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