Soft scoop ice cream

[entropy]

Anyone know a method of making soft scoop ice cream that can be scooped straight out of the freezer?

For the basic mixture I use the 600ml double cream and can of condensed milk method; whisked till its heavy, stiffening but not fully whipped.

When I take it out of the freezer and leave it out for about 5mins before its scoopable.

[Lotobear]

I don't know but I've always treated scoopable ice cream with considerable suspicion, I suspect the manufacturers use some dastardly trick like emulsifier, much vegetable oil or something else nasty to achieve it.

I would guess domestically you might need to entrain air but I would rather wait the 5 minutes to be honest.

[Mobile Chicane]

I remove mine to the fridge for an hour before serving.

A shot of alcohol in the no churn recipe helps a bit, but you can't make a 'soft scoop' at home without an ice cream maker.

[s p a c e m a n]

https://www.dailymail.co.uk/femail/article-1103668...

Let us know how it works out

[Geffg]

Why is soft scoop ice cream soft when you first take some then once been back in the freezer the next time you get it out it’s solid?

[TwigtheWonderkid]

Lotobear said:

I don't know but I've always treated scoopable ice cream with considerable suspicion, I suspect the manufacturers use some dastardly trick like emulsifier, much vegetable oil or something else nasty to achieve it.

Nope, they just fill it full of air. Soft scoop ice cream is cheap ice cream. You never see Hargen Daaz soft scoop.

[21TonyK]

This is the stuff you need although if you read the ingredients you can probably come up with something from sainsburys that would go some way to do what you want. Basically its an emusifier that lets you whip more air into the mix.





(you can probally tell by the date how much ice cream I've made in recent years)

Edited by 21TonyK on Wednesday 3rd August 09:21

[Lotobear]

TwigtheWonderkid said:

Lotobear said:

I don't know but I've always treated scoopable ice cream with considerable suspicion, I suspect the manufacturers use some dastardly trick like emulsifier, much vegetable oil or something else nasty to achieve it.

Nope, they just fill it full of air. Soft scoop ice cream is cheap ice cream. You never see Hargen Daaz soft scoop.

...indeed, which was kind of my point (along with the emulsifier used to achieve it)

[Tye Green]

Lotobear said:

TwigtheWonderkid said:

Lotobear said:

I don't know but I've always treated scoopable ice cream with considerable suspicion, I suspect the manufacturers use some dastardly trick like emulsifier, much vegetable oil or something else nasty to achieve it.

Nope, they just fill it full of air. Soft scoop ice cream is cheap ice cream. You never see Hargen Daaz soft scoop.

...indeed, which was kind of my point (along with the emulsifier used to achieve it)

Hagen Dazs tubs taken from the freezer can be microwaved for about 10-15 seconds (obv timing is critical depending on freezer temp and microwave power!) to make them scoopable!

BTW - HD Pralines and Cream is probably the tastiest thing ever invented by humans

[TwigtheWonderkid]

dibbers006 said:

Tye Green said:

Pralines and Cream is probably the tastiest thing ever invented by humans

Which implies there is something tastier that is invented by a species other than human

Do tell!

Honey!

[entropy]

Currently watching ice cream making episode of Inside The Factory on iPlayer and the magic ingredient Mackies use is glycerin as it has a higher freezing point.