cuisinart ice 45 image
thornrez1
How do you keep Ice cream soft after removing from the churn and putting it in the Freezer for later consumption. Mine always gets harder than a rock. I want to be able to dip it like I would like a store bought king. Take Ben and Jerry's for instance. Can someone help Me.
Answer
Unless you want to lower the temp of your entire freezer, just keeping your ice cream on a top shelf will help keep it at a slightly lower temp than it would have been on a bottom shelf.
In addition to the other suggestions for softening it just before scooping, you can also run your scoop under a stream of hot water (or in a cup of water previously heated in microwave, etc) before each scoop and that will allow it to cut through the frozen ice cream much more quickly and easily. That works best with a metal scoop, but will also work for plastic.
I also read these things:
Tip: To keep your ice cream from becoming super-hard in the freezer, make sure both the ice cream maker and the mixture are kept ice cold as you're making the ice cream.
......If your Ice cream is comming out too hard from the freezer it means that it was not cold enough when it went into the ice cream turn. just let it thaw untill you can mix it with a spoon( hopfully with some ice crystals left) and put it back into the oce cream turn. your ice cream needs to be as cold as you can posibly get. I like to put my ice cream mixture on a bowl with ice cubes and water to cool it down and then put it in my fridge on the coldest setting for an hour to chill the reast of the way.
...I make several ice cream recipes that use 1 envelope plain, unflavored gelatin softened in 1/2 cup water. This is added to 1 cup of hot milk and stirred until dissolved. This amount of gelatin is used for recipes that make 2 quarts of ice cream. The consistency of the frozen ice cream is very similar to the nation wide chain of soft serve frozen confection known for its "curl on top" (for those of us old enough to remember the commercials) and becomes firm, but not rock hard when the leftovers are frozen in a conventional freezer. I have added gelatin to other recipes that did not call for it as an ingredient and liked the results.
If you actually want "soft serve" ice cream instead of regular "hard" ice cream, check out this machine and recipes:
http://www.cuisinart.com/products/ice_cream/ice-45.html
http://www.grouprecipes.com/soft-ice-cream
http://www.google.com/search?q=recipes+ice+cream+soft
Unless you want to lower the temp of your entire freezer, just keeping your ice cream on a top shelf will help keep it at a slightly lower temp than it would have been on a bottom shelf.
In addition to the other suggestions for softening it just before scooping, you can also run your scoop under a stream of hot water (or in a cup of water previously heated in microwave, etc) before each scoop and that will allow it to cut through the frozen ice cream much more quickly and easily. That works best with a metal scoop, but will also work for plastic.
I also read these things:
Tip: To keep your ice cream from becoming super-hard in the freezer, make sure both the ice cream maker and the mixture are kept ice cold as you're making the ice cream.
......If your Ice cream is comming out too hard from the freezer it means that it was not cold enough when it went into the ice cream turn. just let it thaw untill you can mix it with a spoon( hopfully with some ice crystals left) and put it back into the oce cream turn. your ice cream needs to be as cold as you can posibly get. I like to put my ice cream mixture on a bowl with ice cubes and water to cool it down and then put it in my fridge on the coldest setting for an hour to chill the reast of the way.
...I make several ice cream recipes that use 1 envelope plain, unflavored gelatin softened in 1/2 cup water. This is added to 1 cup of hot milk and stirred until dissolved. This amount of gelatin is used for recipes that make 2 quarts of ice cream. The consistency of the frozen ice cream is very similar to the nation wide chain of soft serve frozen confection known for its "curl on top" (for those of us old enough to remember the commercials) and becomes firm, but not rock hard when the leftovers are frozen in a conventional freezer. I have added gelatin to other recipes that did not call for it as an ingredient and liked the results.
If you actually want "soft serve" ice cream instead of regular "hard" ice cream, check out this machine and recipes:
http://www.cuisinart.com/products/ice_cream/ice-45.html
http://www.grouprecipes.com/soft-ice-cream
http://www.google.com/search?q=recipes+ice+cream+soft
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