Just to clarify, what temperature do you set your freezer at and does it stay that temp of do you notice it fluctuating more than a few degrees throughout the day?
this post was submitted on 01 Sep 2024
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Happy when I get ice cream that doesn't take 10 minutes to thaw enough to not bend spoons. Never seen anything close to what you've described though; just soft enough that you can generally eat it with some force straight from the freezer.
There are 2 types of ice cream:
Real ice cream, made with nothing more than milk, cream, sugar, and flavoring (vanilla, chocolate, whatever)
And bullshit ice cream that starts with a custard (aka Philly Style).
Real ice cream freezes hard, Philly style always stays softer.
Then there's "overrun" which is a measure of how much air is trapped in the ice cream. Cheaper brands have higher overrun rates, and it makes ice cream softer.
French style starts with a custard. Philly style omits the egg yolks.
I have this problem every so often. If your freezer is anything like mine, you just keep grabbing ice cream during, or even right after, a defrost cycle. That, or there's something wrong with the defrost cycle itself. Best check your meters and gauges
By your ice cream based on weight. You can't get away from the additives that make it a little fluffier but you can get away from the overturned extra air filled batches. In the mid-eastern US Turkey Hill brand is pretty decently solid. I've also noticed some of the five ingredient only ice creams are solid. Then you have stuff like Häagen-Dazs.
I had I think tillamook and hagan dazs stacked on top of eachother in my freezer. The hagan dazs was brick hard and the tillamook remained soft and easy to serve. I prefer soft but if you don’t like it give hagan dazs a try.