Hard Ice Cream

[Mimmie and Me]

Commercial shop bought ice-creams have additives to make them softer and easier to scoop (like anti-freezing chemicals). Pretty much no ice-cream you make at home will be like the stuff in the plastic tubs from the shops.... but I'd rather have hard ice-cream than all those fake additives and chemicals in my food

I like the idea in one of the comments above about freezing them in individual icy-pole / ice-blocks. I will be trying that one myself - thanks for the suggestion!

[CreamPuff63]

yes I agree. Luvelly to hear from you and hope you post more often

[Lellyj]

Even the premium store-bought icecreams like Sarah Lee in Australia set very hard and have to  be removed well before serving time.

[Yvette]

I mix my ice cream in the TM and then put into my ice cream maker for 25 minutes perfect (only made the basic vanilla so far) but can scoop it straight out of the container

[Lellyj]

Good tip.  Will try that 

[Frozzie]

another thing you could do is to freeze it in ice cubes trays then once frozen transfer to zip lock bags or other and just take out what you need and whip it up like sorbet before eating....nice and soft and ready to eat when needed!