Ice recrystallization on ice cream (IMAGE) University of Tennessee Institute of Agriculture Caption Ice recrystallization affects the quality and functional properties of anything stored in a freezer for an extended period, such as the vanilla ice cream in the image. Credit Photo by V. Dia, courtesy UTIA. Usage Restrictions None License Licensed content Disclaimer: AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert system.