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

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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...

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