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Hard as a Rock
Now that the summer is coming and I'll be making ice cream again with my grandchildren, I wonder if you can help me with a problem?
When I make ice cream, it's great when we make it, but after we freeze it, it's like a rock. Is there anyway to make it so we can at least make it scoopable? Please help me.
JoAnn Scott
Hi JoAnn,
You sound like one fun grandma!! Before the grandkids are clamoring for ice cream, remove it from the freezer and let it sit at room temperature until it softens up somewhat (2-3 minutes at room temp, 5-10 minutes in the refrigerator. This step will help the ice cream to be softer and creamier and more flavorful.
Why does it freeze so hard in the first place? Various reasons include the following:
not chilling ingredients long enough before adding to the ice cream mixture
overly large ice crystals formed after mixing (faster mixing decreases size of crystals, small crystals = creamier texture
too much sugar added (causes hardness after freezing); too little sugar makes softer ice cream
Happy Cook'n,
Desi @ DVO
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