How can I keep soft-serve ice cream from getting hard?

Jul 20, 2009 by behappi☺ | Posted in Other - Food & Drink

Every stretch I put some ice cream that's slow churned or says "Soft-serve" on the carton, it gets so involved in the freezer. How can I get it to stay soft so it doesn't bend my spoon or intrude my teeth when I try to eat some?

Sounds like your temp in your freezer is too intoxication. Either turn it down a bit or let your ice-cream melt for a bit before attempting to scoop it.

PLUS a practical tip is to heat the spoon in a cup of boiling water. Then the heated

BlackBee | Jul 21, 2009

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Soft Serve Ice Cream Freezers - News

(Un)Chocolates for your sweetheart?

Lawrence Journal World - Jan 01, 1970

Frost until firm (2 hours or overnight). Makes 32 bars. Garnish with raspberries and ivory chocolate curls just before serving. Store frozen. *Substitute 2 pints raspberry-flavored sherbet, ice cream or frozen yogurt. Activate oven to 350 degrees.

Açai Ice Cream Recipe

Seattle Post Intelligencer (blog) - Jan 01, 1970

Come down in buckets the mixture into your ice cream maker and freeze it according to the instructions that came with your ice cream maker. When the jumble reaches a "soft serve" consistency, transfer the mix back into a plastic, lidded container and place the

PGI's Fennville plant to expand beyond making gelato, sorbetto

MLive.com - Jan 01, 1970

The Wonderful Rapids Press FENNVILLE -- The makers of Palazzolo's Artisan Gelato, PGI of Saugatuck Inc., have announced the guests is expanding into dairy-based products including yogurt and yogurt drinks, flavored milks and soft serve ice cream.

Vincent: Peaches

Weekly Times Now - Jan 01, 1970

It combines peaches and raspberry condiment accompanying vanilla ice cream. In 1892, Nellie Melba was performing in Wagner's opera Lohengrin at Covent Garden. The Duke of Orleans gave a dinner social gathering to celebrate her triumph.

Gelato Explained

Huffington Post - Jan 01, 1970

Granted, say it in Italian or French and you can get a higher worth, but what separates a good gelato from good American ice cream is a soft, glossy consistency, intense flavor, and the fact that though gelato tastes dense, it's surprisingly lean.