There's nothing wrong with cloudy ice, but clarity can be quite refreshing.
The sound of crackling ice is synonymous with cool refreshment. On a literal level, it’s the sound of structural damage creating smaller pieces of ice with more surface area that will melt faster. That’s not necessarily a problem, but sometimes you want ice that keeps your drink colder longer, retains its shape, and dilutes slowly. For that you need to make perfectly clear ice.
Most ice you make at home or purchase from a store is at least a bit cloudy. While this cloudiness is often attributed to vague “impurities,” the cleanliness of your starting water has little to do with it. Of course, you should always start with clean water, but even an ice tray full of filtered, boiled water will still produce cubes with cloudy centers.
When time’s up, remove the cooler and invert it onto a surface you’re not afraid to get wet. There will likely still be a layer of liquid water and trapped air at the very bottom, and all that’s going to come pouring out. This also means the air won’t have had a chance to cloud your ice, and you will have a nice, clear slab.Now, cut the ice to the desired size.
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