I don’t like it when I’m scooping ice cream and it’s coming out in shavings... I want to eat ice cream scoops. Is this easier to get with the ice cream scoops that have a chrome finish? Is it easier when the scooper has a pointy tip? Do you have to get one of those scoops with the mechanism that detaches the ice cream from it if you want to get perfect scoops?
The HACK: It ain't the tool. It's the temperature. …
How to Set Your Ice Cream Freezer Thermostat to Hit the Optimal Scooping Temperature
- Ice Cream is Best Scooped at a temperature of zero to +6 degrees F (-18 C to -14 C ).
- Gelato is Best Scooped at a Temperature range of zero to +12 degrees F (-18 C to -11 C).
Depends a lot on the gelato.
- Italian Ice is Best Served at a Temperature of +10 to +18 degrees F (-12 C to -8 C).
Ice cream lover and past worker in an ice cream shop here
Some tool and comparisons:
1. Simple metal spoon
When I used to work in an ice cream shop, we had those:
It created nice scoops very easily. Between uses, it lays in a small container of water, to clean it between uses. I'm pretty sure that the fact it was wet helped releasing the ice cream scoop on the cone easily.
2. Metal spoon with a release mechanism
At home, I now have this type of spoon, with the release mechanism - I don't find it very useful or better compared to the previous one.
3. Flat serving tool
There's also the flat tool that with it you can create some forms - you can create a scoop or a cone from the ice cream, but you need a little more experience and practice to get a nice shape with that:
I'm not sure if that's exactly the one, but similar (never used it).
4. Plastic spoon
I find them the least comfortable, I don't like using them, not recommending.
5. Spoon with pointy tip
Never saw an ice cream shop using it, and never used it myself.
- To get a nice scoop or any other shape, the ice cream must be in a good and steady shape and temperature. If it's soft - it won't work (or at least not easily). Check out Stan's answer about desired temperatures.
- Wash the spoon between scoops, so pieces won't pass the other tastes, and that it would be easier and smoother to scoop and release.
- With the 3'rd tool, it's the easiest to screw up - most of the places that I see that don't know how to serve ice cream, are using this tool without knowing how to use it.
Briefly dip the scoop in warm water. You want to melt a very thin layer of ice for the scoop to glide on.
This gets easier if the ice is at the right temperature. It can help to remove the ice from the freezer about half an hour before you plan to serve it (depending on your ambient temperature).