Ideal ice cream meltiness on a scale from 1 to 10? (1 is fresh out of a freezer, 10 is fully liquid)
My general rule is that if it's not hard enough that it requires some serious strain to scoop, it's not hard enough. If you're gently coaxing it into the shape of a ball that stuff's already most of the way melted. Give me a 2-3 any day. That's how most places you'll get ice cream from do it, temp wise
