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When you make a trip to a specialtyice cream Shop, you can expect to go out with a spoon perfectly carved (or two) of the succulent ice cream. It is difficult to imitate this Scoop in the comfort of your own home with a cardboard ofBen & JerryAlthough especially when you have heard that there are so many different techniques.Cool the scooper, no heating, no waiting, plunge it into the water first!We were curious to know how you accomplish the perfect spoon of ice cream, which is why we contacted a famous expert.

Jeni Britton Bauer, founder ofThe magnificent ice creams of Jeni and author of the winning recipe booklet James BeachThe magnificent ice creams at home, gave us the scoop on how to do, well, get the perfect spoon of ice cream!

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What is the best way to get the perfect scoop of ice cream?

Bauer explains that there are two common mistakes that most people do when they try to scooper the perfect amount of ice: do not wait for the pint of ice cream to be the right temperature and fiddling the temperature of the utensil temperature with ice cream.

"The first [trick] is that, according to the cold of your freezer, you may need to give your ice cream time to warm up before picking up," says Bauer. The connoisseur of the ice cream likes to leave the ice cream sit on the counter between five and 10 minutes, or until the sides are no longer so solid, allowing a soft pressure.

"The second [trick] is to always use a spoon with ice cream at a dry ambient temperature. It will melt a little ice cream when you run it on the surface, which gives enough slide to the spoon", she says.

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Is there a bad way of ice cream scoop? What happens to ice cream if you do it this way?

"Yes. Never wet your scooper, especially with hot water," says Bauer. "A dry scooper and ambient temperature is always the way to follow. The use of a wet ice gale icing with a thin layer of ice water and hot water will melt too much ice, causing Ice crystals to form faster when you return the pint. to your freezer. "

You can potentially ruin the smooth consistency of the ice that remains in the container if you immerse the scooper in water before diving into the freshly open ice cream. To better preserve the creamy stuff (so you can continue to get these perfect scoops), you will better use a scooper that has not been plunged into the water or is not cooled or heated.

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Does the kind of ice cream you use the material?

"Nothing beats aScoop zeroll"Said Bauer." The handle is filled with a liquid that transfers the heat from your hand to the aluminum spoon, which melts a little ice when you run it on the surface and properly releases metal ice. "

This is the type of scoop that is used in the beautiful ice cream stores of Jeni across the country. Bauer even says that a dishes - which is probably what comes first in mind when you think of a traditional spoon with his lever and spring, do not give up as a result.

What is the best way to store the ice cream of remains?

"Ideally, you will serve and eat ice while it's quite firm but foldable. Once you have picked it up, return all the remaining ice cream in the freezer, because if it melts too much at room temperature, coting will result in ice. Too glaze cream, "says Bauer.

It also suggests covering the top of the iced cream pint with a piece of parchment or waxed paper to delay the inevitable formation of ice crystals. Now that you know the secret of how a renowned store serves perfectly round spoons of ice cream, it's time to see if you could turn away from the perfect scoop!

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