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At home, we generally use room temperature tap water to make ice. At room temperature, water has many dissolved minerals, gases, etc. which are invisible to our naked eyes. On freezing this water, its temperature starts dropping and ice starts to form from outside. Hence, the minerals and gases no longer remain dissolved. But, as they cannot escape out, they get pushed towards the unfrozen center. Eventually , when the center freezes, the trapped minerals and gases become visible, making ice cloudy.

Now, to avoid this situation, some specialized ice makers make ice slowly layer by layer. In this technique, water is made to continuously flow over the surface of a cool container. Thus, water begins to freeze from the bottom of the container, layer by layer, giving the minerals and gases time to escape from the top, making ice clear.