If you're an ice cream aficionado, you know that getting a firm, attractive, perfectly rounded scoop of ice cream into a bowl or cone without bent spoons, a puddle of melted ice cream and a giant headache requires a bit of practice and good, old-fashioned know-how. The first secret to successful, frustration-free scooping is to use a quality tool. Once you have scooper in hand, remove the ice cream from the container using finesse -- not muscle.
Things You'll Need
- Bowl or glass (optional)
Scoop ice cream with a sturdy, stainless steel scooper. Look for a round scooper with a comfortable handle and a thin, sharp edge to cut through hard ice cream. You can also use a scooper with an anti-freezing solution in the handle.
Scoop ice cream in a circle around the inside edge of the container, then work toward the center, scooping a layer at a time. Don't scoop a deep hole in the center of the container. Scooping the ice cream evenly from the top protects the outer edge of the ice cream from exposure to higher temperatures, which decreases flavor and quality.
Rinse the scooper in hot, running water after every scoop. You can also fill a bowl or glass with hot water, then dip the scooper quickly in the water. Shake the scooper quickly to remove excess water. The scooper should be damp but not dripping.
Tips & Warnings
- Hard ice cream retains quality longer when the freezer temperature is set at -5 degrees Fahrenheit or below. However, the ice cream is difficult to scoop at this temperature. For easier scooping, remove the ice cream from the freezer for a few minutes to raise the temperature 5 to 10 degrees
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