I made a nice batch of blueberry ice cream Sunday. After I had some with the kids, then freezer.
I keep my freezer at 2 of 10 (10 being colder). But the ice cream freezes like a brick of molybdenum (save Matt the step
) and requires a microwave (or blowtorch) so I can scoop it.
Is there something I can do so it has more the frozen consistency of store bought? Store bought in the same freezer setting doesn't freeze nearly as hard.