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The cloudy ones aren’t dirty. They just froze differently.
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Tap water contains dissolved air and minerals. When water freezes slowly from the outside in the ice crystals form in an organized structure that pushes dissolved gases and impurities toward the center. The outer ice is clear. The center where everything collected is cloudy.
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Home freezers freeze water from all sides simultaneously and very quickly. The dissolved gases get trapped throughout the cube rather than pushed to the center — creating tiny bubbles distributed through the entire cube that scatter light and make it look white and cloudy.
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Crystal clear ice requires slow directional freezing — from the top down only, the way professional ice makers work. The dissolved gases have time and direction to escape completely before the water freezes around them.
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Same water. Two completely different results based entirely on the speed and direction of freezing.
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🧊 Fun fact — high-end cocktail bars pay significant premiums for crystal clear ice because it melts slower than cloudy ice, diluting drinks less and keeping them colder longer.