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Tips for Keeping Homemade Ice Creams Scoopable?

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I love my ice cream maker, but every time I make ice cream or frozen yogurt, it hardens in the freezer into a rock! I know commercial ice creams have stablizers, etc and that's why they are easier, but what are some tried and true solutions to keeping the homemade stuff scoopable?

I found this post on a blog, has anyone used thse methods?

http://www.davidlebovitz.com/archives...

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  1. Alcohol in sorbets and sherbets will help keep them less icy. Egg-based ice cream bases will also stay relatively softer in the freezer, but you'll get a richer ice cream. I made a frozen yogurt with whole milk Greek yogurt and it stayed scoopable (but still harder than commercial ice cream); the 2% yogurt was a little harder.

    I've been using David's ice cream book The Perfect Scoop and I have to say his recipes have given me the best results in terms of ice cream texture (flavors as well). 1 c. milk to 2 c. cream is a good ratio for me. Too much cream, though, tends to leave a funny coating on my tongue.

    It could also just be your freezer, and not so much the ice cream. Sometimes, if I'm in a hurry, I'll defrost my ice cream (in pint containers) for 30 seconds in the microwave. Other times, sticking it in the fridge for 10 minutes gets it softer but not as melted as if I'd left it on the counter.