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Can someone explain to me why icecream freezes up into this ice-crystal cluster fuck and you try and get it out with a regular spoon and your fucking metal spoon bends before the icecream does, then you get the big heavy duty spoon mother out and manage to make some progress (as in, little shitty scoops) and by the time you're up to this your hands have frozen from holding the tub and ... ARGH.

Pisses me off. What the fuck is wrong with my freezer.

Vympel wrote:Can someone explain to me why icecream freezes up into this ice-crystal cluster fuck and you try and get it out with a regular spoon and your fucking metal spoon bends before the icecream does, then you get the big heavy duty spoon mother out and manage to make some progress (as in, little shitty scoops) and by the time you're up to this your hands have frozen from holding the tub and ... ARGH.

Pisses me off. What the fuck is wrong with my freezer.

could be the water content in the ice cream. if it's made with lower fat milk it has a higher water content

They freeze it quickly with liquid Nitrogen at the factory, this way it produces smaller crystals that make it easier to scoop when the consumer acquires a batch.

When you freeze it slowly in a standard freezer at home, the ice-cream starts to freeze into one big uber crystal block of crap that bends more spoons than Uri Gellar at a discount cutlery factory with many adoring fans.

Admiral Valdemar wrote:They freeze it quickly with liquid Nitrogen at the factory, this way it produces smaller crystals that make it easier to scoop when the consumer acquires a batch.

When you freeze it slowly in a standard freezer at home, the ice-cream starts to freeze into one big uber crystal block of crap that bends more spoons than Uri Gellar at a discount cutlery factory with many adoring fans.

Well, at least I got that sorted.

Fucken Uri Gellar ice cream.

You can easily deal with that particular kind of aisukuriimu by introducing it to the southern end of teh electromagnetic spectrum. Works wonders.

XaLEv wrote:You can easily deal with that particular kind of aisukuriimu by introducing it to the southern end of teh electromagnetic spectrum. Works wonders.

Que?

How long was it in the freezer?
My brother left ice cream untouched in the freezer for a couple of months and there was a crust of ice on top.

Montcalm wrote:How long was it in the freezer?
My brother left ice cream untouched in the freezer for a couple of months and there was a crust of ice on top.

It's been a few weeks. It's not the crust on top that bothers me, it's just how incredibly hard it is to scoop, even if the crust isn't there (it wasn't, in this case ... odd).

Vympel wrote:

Montcalm wrote:How long was it in the freezer?
My brother left ice cream untouched in the freezer for a couple of months and there was a crust of ice on top.

It's been a few weeks. It's not the crust on top that bothers me, it's just how incredibly hard it is to scoop, even if the crust isn't there (it wasn't, in this case ... odd).

That's the first part of your problem. The second part of your problem may or may not be the lack of heating up the spoon with lots of hot water.

XaLEv wrote:You can easily deal with that particular kind of aisukuriimu by introducing it to the southern end of teh electromagnetic spectrum. Works wonders.

You just technobabbled the microwave!

Hot water solves many of your problems.

And what brand of ice cream, because they actually vary upon what type of milk they use.

Higher brands tens to use Whole Milk, while some use lowfat to skim milk...which in turn have a greater amount of water.

What I do in that situation is grab a hammer or similar and beat it until it breaks into tiny bits. Much easier to eat afterwards.
(Although this hot water stuff actually sounds more like what intelligent people would do )

The problem might be you have a cheap spoon set.

I've got several spoons which a wider 'neck' connecting the actual handle with the actual business end of a spoon, these dont bend nearly as easily as the crappy ones with the narrow necks. Those extra millimetres make a hell of a difference!

Do not put the ice cream at the top shelf of the freezer(assuming it is the type were you actually have shelves to put stuff on, and isnt just a huge chest). The cold air gets dumped at the top, which is the coldest part, and it warms up as it falls to the bottem.

If I put the icecream on the top shelf of my freezer it gets rock hard, but if I drop it down a few levels, it doesnt start bending my spoons(the icecream is also a lot softer too, so that is also a problem)

XaLEv wrote:You can easily deal with that particular kind of aisukuriimu by introducing it to the southern end of teh electromagnetic spectrum. Works wonders.

[after using technobabble translator]Yeah, but it messes up the ice cream somehow ...... [/after using technobabble translator]

The problem might be you have a cheap spoon set.

I've got several spoons which a wider 'neck' connecting the actual handle with the actual business end of a spoon, these dont bend nearly as easily as the crappy ones with the narrow necks. Those extra millimetres make a hell of a difference!

That's true. They suck. Thin necked.

Do not put the ice cream at the top shelf of the freezer(assuming it is the type were you actually have shelves to put stuff on, and isnt just a huge chest). The cold air gets dumped at the top, which is the coldest part, and it warms up as it falls to the bottem.

If I put the icecream on the top shelf of my freezer it gets rock hard, but if I drop it down a few levels, it doesnt start bending my spoons(the icecream is also a lot softer too, so that is also a problem)

AH-HAH! THAT'S IT!!! From now on .... it's the bottom shelf. Danke schon!

Hot water solves many of your problems.

Tried that ... marginally easier.

True...because sadly Hot water only lasts for a few seconds.

I believe Ice cream should be like insta unfreeze...that or sherbert like(which doesn't freeze up as bad...I know why, just commenting )

And yes Microwave is the bad way to go...

Sadly only real solution is to let it sit and thaw out slowly....urgh.

Have you tried using an ice cream scoop, preferably a metal one? I have never had this problem before, except when I used a spoon or a plastic scoop. Alternatively, sharpen your spoons and coat them with vegetable oil. Sometimes when I have stubborn frozen things a hammer and putty knife help. Be sure to use a new knife if you try this, not one that you have already used for its intended purpose. Do you have a mallet? Try turning the carton upside down on a surface and giving it a couple hard whacks. Unless the ice cream has gone gluey that should break up the crystals.

Yes, an ice cream scoop MADE for scooping ice cream would definitely help...

Try getting one made by tupperware with the plastic handle (mmmm insulation) and also make sure to have a stadby small pitcher or cup of hot water while you're scooping ice cream. Trust me, it helps. I have had to serve ice cream to a faily of nine for several years...

Its all about the wodden ice cream scoop with hot water ran on it. Other than that, try keeping your ice cream container in the freezer bag ( paper ) or a brown bag. They do a pretty decent job of keeping the ice cream soft to begin with. Other than that, i would suggest only buying Dryers or Bryers ice cream ::drools:: .... brb, imma go get some ice cream.


EDIT : and maybe you just have you freezer up too high? ^^

Just run your spoon under some hot water first. Or get a dedicated ice cream scoop. I've never seen one of those bend even on ice cream that had had the water totally separate out and freeze, I was scraping it out to dump in the sink at the time.