no changes. i think ice cream sandwiches are conceptually perfect as is. the texture is more important to me (ice cream needs to be softer than most are doing. i think blue bell hits it perfectly. publix's are too firm)

no changes. i think ice cream sandwiches are conceptually perfect as is. the texture is more important to me (ice cream needs to be softer than most are doing. i think blue bell hits it perfectly. publix's are too firm)
Okay as someone who works at a place that makes and sells ice cream: I think the milk fat % of the base mix is what affects that. We went down in milkfat bc of seasonal supplier issues with the higher % stuff and our ice cream is noticeably easier to scoop. The older kind with higher milkfat was a little closer to gelato
could be! i make ice cream as a hobbyist and do a bunch of stupid tricks to try and get good scoopability, but i still haven't figured out a good balance between that and "doesn't melt too fast." ice cream is hard turns out.