Science dictates that when water is cooled too quickly, it is unable to push away impurities from the freezing interface hence affecting the cloudiness of the ice. This technique is also based on the same argument. It ensures that water freezes at a slower pace allowing air bubbles to escape.
The technique is also based on the premise of water cooling from the outside to the inside. The technique, therefore, tries to ensure that impurities are pushed towards one direction rather than in multiple directions. This is known as directional cooling.
The process starts with one purchasing an insulated cooler that can fit in the freezer. Many experts also recommend buying a cooler that has hard-sides. The next step is to remove the lid from the cooler and next, to fill it with water at least three-quarter full.
To eliminate the possibility of impurities increasing the cloudiness of the ice, many experts recommend using boiled distilled or filtered water. The third step is to place the cooler into the freezer without the lid on and leaving it there for between 12 and 14 hours.
Although one could wait until all the water freezes, some experts suggest getting the ice out before the cloud starts forming at the bottom of the cooler. If one chooses to let the cloud form, it is still possible to scrape it off with a serrated knife.
After removing the cooler from the freezer, homeowners should let it rest for between 5 and 30 minutes. This allows the ice to melt a bit and subsequently allow the person to slide the ice out of the cooler. Lastly, one should place the ice block onto a cookie sheet (or any other sufficient surface) and break it up into smaller chunks or cubes.
Some advocates of this technique recommend using an ice tray or mold to make lesser quantities of ice. One should then fill the tray/mold with water. It is also important to ensure that the area around the tray is filled with water. This ensures that cold air does not freeze the tray from the sides or the bottom.
For the best results, experts recommend setting the temperature of the freezer between -3 degrees Celsius and -8 degrees Celsius. This method also yields clear and perfect ice cubes with the cloudiness pushed to the bottom where one can scrape it off.
Putting water into the cooler ensures that the freezing process only takes place from top to bottom. Additionally, the cloud of impurities often forms during the end stages of the freezing process. This means that not letting the ice-block freeze completely may result in significantly less cloudiness.
Most importantly, however, the combination of slow and directional cooling ensures that the cloud of impurities is collected at one end of the cube. One can then cut off these cloudy parts away and remain with a crystal clear ice block.
Another huge advantage of this technique is that it allows homeowners to make a huge amount of ice in one go. Based on results that experts have experienced with this method, it is, by far, the most reliable technique of ice making at home.