Can This Technique Actually Make Hard, Ready-to-Scoop Ice Cream? — Putting Tips to the Test in the Kitchen

July 22, 2015

This post was originally published on this site

http://www.thekitchn.com/feedburnermain

There’s a big downside to making homemade ice cream; the process is kind of a tease. You see, even after you make the base and churn the ice cream, it’s still not ready to eat yet. I mean, yes, you can dip your spoon in and have a taste, but it’s not firm and scoopable yet. It still needs time to firm up in the freezer to get to that point.

Or does it? There just may be a way to speed this process along. A few years ago we shared a tip we found online for making almost instant frozen ice cream by churning it in the freezer. Could it actually work? As soon as that thought crossed my mind, I was clearing some space in the freezer to give this a try.

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