Quote:
Originally Posted by ltl/fb
I tried using caramel sugar-free coffee syrup, some splenda, and 1% milk and it was fine just after making but may be a big milky ice cube now. Will try making freezer not quite so cold and maybe will try mixture of yogurt and milk. What makes store-bought ice cream stay scoopable?
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The sugar, the eggs, the butterfat, the air, and the additives.
Homemade ice cream is usually lower in at least three of these. I generally don't buy the cheap always-scoopable ice cream, and ice cream keeps better when your freezer is very cold, so we often zap the carton in the microwave for 10-15 seconds before scooping.
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