Very easy actually. I have never had the problem, American media shows with ice cream being to hard. I’m pretty sure, we make our ice cream differently than the USA, very close to Italian gelato.
It entirely depends on the type of ice cream. Many brands add “softeners” that make it easier to scoop. My go-to here in Canada is Chapman’s, and I’ve never had an issue. But we’ve had other kinds that were nigh-impossible.
I think mine says it’s set to -18°C?
Ok, follow up, how hard is it to scoop ice cream at -18c?
Somewhere between Quartz and Topaz.
Weaker spoons might bend, you need a sturdy one!
It is not the spoon that bends, it is only yourself.
There is no spoon. Get bent.
That depends on whether it was always kept at that temperature - if it melts and re-freezes, it becomes much harder
Very easy actually. I have never had the problem, American media shows with ice cream being to hard. I’m pretty sure, we make our ice cream differently than the USA, very close to Italian gelato.
It entirely depends on the type of ice cream. Many brands add “softeners” that make it easier to scoop. My go-to here in Canada is Chapman’s, and I’ve never had an issue. But we’ve had other kinds that were nigh-impossible.